Easy Greek Chicken Salad

Easy Greek Chicken Salad is a Mediterranean recipe that serves 4. For $1.49 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 120 calories, 15g of protein, and 4g of fat. It is a good option if you're following a gluten free diet. Several people really liked this salad. 161 person have made this recipe and would make it again. If you have romaine lettuce leaves, skinless boneless chicken breasts, seasoning blend, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Weary Chef. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. Easy Grilled Cornish Hens and Zucchini with Greek Marinade, Tzatziki, and Greek Salad, Greek Avocado & Grilled Chicken Salad with Greek Dressing, and Easy Greek Salad are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/2 organic English cucumber seeded and diced

1 cup quartered organic grape tomatoes

1/2 cup organic Greek yogurt

1/2 cup sliced organic kalamata olives

organic romaine lettuce leaves OR organic tortillas

salt and pepper

1 teaspoon organic Italian seasoning blend

2 Foster Farms® Organic boneless, skinless chicken breasts

Equipment:

frying pan

grill

bowl

chefs knife

Cooking instruction summary:

Lightly sprinkle chicken breasts with salt and pepper. Cook chicken on a hot grill or skillet for about 10 minutes per side, or until internal temperature reaches 165 degrees F. Remove from heat and set aside to cool.While chicken cools, in a medium bowl, stir together yogurt, tomatoes, cucumber, olives, and Italian seasoning. Add a pinch of salt and pepper to taste.With two forks, shred the cooked chicken. Use a large chef's knife to roughly chop the chicken into bite-sized pieces. Stir the chicken into the yogurt mixture.Give your chicken salad a taste, and add salt and pepper if needed. Spoon salad down the center of sturdy lettuce leaves, or spread on a tortilla and roll into a wrap. An easy lunch is served!

 

Step by step:


1. Lightly sprinkle chicken breasts with salt and pepper. Cook chicken on a hot grill or skillet for about 10 minutes per side, or until internal temperature reaches 165 degrees F.

2. Remove from heat and set aside to cool.While chicken cools, in a medium bowl, stir together yogurt, tomatoes, cucumber, olives, and Italian seasoning.

3. Add a pinch of salt and pepper to taste.With two forks, shred the cooked chicken. Use a large chef's knife to roughly chop the chicken into bite-sized pieces. Stir the chicken into the yogurt mixture.Give your chicken salad a taste, and add salt and pepper if needed. Spoon salad down the center of sturdy lettuce leaves, or spread on a tortilla and roll into a wrap. An easy lunch is served!


Nutrition Information:

Quickview
120k Calories
15g Protein
4g Total Fat
5g Carbs
8% Health Score
Limit These
Calories
120k
6%

Fat
4g
7%

  Saturated Fat
0.74g
5%

Carbohydrates
5g
2%

  Sugar
2g
3%

Cholesterol
37mg
12%

Sodium
534mg
23%

Get Enough Of These
Protein
15g
31%

Vitamin B3
6mg
32%

Selenium
20µg
30%

Vitamin B6
0.51mg
25%

Vitamin K
24µg
23%

Vitamin A
1064IU
21%

Phosphorus
174mg
17%

Potassium
427mg
12%

Vitamin B5
1mg
10%

Vitamin B2
0.16mg
9%

Vitamin C
7mg
9%

Magnesium
32mg
8%

Vitamin E
1mg
8%

Manganese
0.16mg
8%

Fiber
1g
7%

Calcium
70mg
7%

Folate
25µg
6%

Iron
1mg
6%

Vitamin B1
0.08mg
5%

Vitamin B12
0.3µg
5%

Copper
0.09mg
4%

Zinc
0.65mg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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