Classic Greek Salad with Chicken

If you want to add more Mediterranean recipes to your recipe box, Classic Greek Salad with Chicken might be a recipe you should try. Watching your figure? This gluten free and primal recipe has 245 calories, 19g of protein, and 14g of fat per serving. For $3.1 per serving, you get a main course that serves 3. A mixture of onion powder, tomatoes, red wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. 200 people have tried and liked this recipe. It is brought to you by Weary Chef. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns an awesome spoonacular score of 84%. Users who liked this recipe also liked Classic Greek Salad with Chicken, Classic Greek Salad with Chicken, and Classic Greek Salad.

Servings: 3

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

freshly ground black pepper

½ tsp. dried basil

1 English cucumber, diced

small container of reduced-fat feta cheese

¼ tsp. garlic powder

1 bunch of green onions, chopped

12 kalamata olives, finely chopped

¼ tsp. kosher salt

2 tbsp. olive oil

¼ tsp. onion powder

½ tsp. dried oregano

3 tbsp. red wine vinegar

10 ounces salad greens (my favorite is a mix of spinach and butter lettuce, but whatever greens you like will be great)

2 boneless skinless chicken breasts

2 medium tomatoes, chopped (or 3-4 roma tomatoes)

Equipment:

aluminum foil

stove

frying pan

oven

Cooking instruction summary:

Combine all dressing ingredients in an airtight container. Shake well to combine. Set aside.Drizzle chicken breasts with olive oil and sprinkle with salt, pepper, and oregano. Cook chicken with your favorite method, either sauteing on the stovetop, baking in the oven, or grilling. I typically saute in my iron skillet or bake in an aluminum foil packet at 350 degrees F for 15-20 minutes. (Make sure chicken is cooked completely, whatever method you choose.) Dice cooked chicken into bite-sized pieces. Allow to cool slightly to avoid wilting greens.Toss together salad greens, green onions, tomatoes, cucumber, olives, feta cheese, diced chicken, and salad dressing. Serve and enjoy.

 

Step by step:


1. Combine all dressing ingredients in an airtight container. Shake well to combine. Set aside.

2. Drizzle chicken breasts with olive oil and sprinkle with salt, pepper, and oregano. Cook chicken with your favorite method, either sauteing on the stovetop, baking in the oven, or grilling. I typically saute in my iron skillet or bake in an aluminum foil packet at 350 degrees F for 15-20 minutes. (Make sure chicken is cooked completely, whatever method you choose.) Dice cooked chicken into bite-sized pieces. Allow to cool slightly to avoid wilting greens.Toss together salad greens, green onions, tomatoes, cucumber, olives, feta cheese, diced chicken, and salad dressing.

3. Serve and enjoy.


Nutrition Information:

Quickview
268k Calories
19g Protein
14g Total Fat
16g Carbs
35% Health Score
Limit These
Calories
268k
13%

Fat
14g
22%

  Saturated Fat
2g
14%

Carbohydrates
16g
5%

  Sugar
7g
8%

Cholesterol
48mg
16%

Sodium
570mg
25%

Get Enough Of These
Protein
19g
40%

Vitamin C
133mg
162%

Vitamin A
4364IU
87%

Vitamin K
52µg
50%

Vitamin B6
0.98mg
49%

Vitamin B3
9mg
49%

Selenium
25µg
36%

Potassium
984mg
28%

Phosphorus
266mg
27%

Vitamin E
3mg
26%

Folate
98µg
25%

Manganese
0.45mg
23%

Vitamin B5
1mg
18%

Magnesium
66mg
17%

Fiber
3g
16%

Vitamin B2
0.25mg
15%

Vitamin B1
0.18mg
12%

Iron
2mg
12%

Copper
0.2mg
10%

Zinc
1mg
8%

Calcium
68mg
7%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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