Grilled Greek Chicken Salad
Recipe from
Diabetic Living
Just a little feta cheese and olive give great fresh flavor to this main-dish chicken salad, which is served with a low-fat cucumber dressing.
Ingredients
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4skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)see savings
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1 tablespoonlemon juicesee savings
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1 tablespoonolive oilsee savings
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1 tablespoonsnipped fresh oregano or 1 teaspoon dried oregano, crushedsee savings
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2 clovesgarlic,mincedsee savings
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1/4 teaspoonground black peppersee savings
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3 mediumcucumbers, seeded and coarsely choppedsee savings
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2 mediumred and/or yellow tomatoes, coarsely choppedsee savings
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1/2 cupsliced red onionsee savings
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Mixed salad greens (optional)see savings
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1/3 cupbottled reduced-calorie creamy cucumber salad dressingsee savings
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1/2 cupcrumbled feta cheese (2 ounces)see savings
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1/4 cuppitted kalamata olives or ripe olivessee savings
Directions
1.
Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
2.
Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.
3.
Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once.
4.
Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives. Makes 4 servings.
Nutrition information
Per serving: Calories 328, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 95 mg, Sodium 626 mg, Carbohydrate 15 g, Fiber 3 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 3, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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