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Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.
Servings: 4 servings
Preparation time: 25 minutes
Total time: 25 minutes
Calories: 343; Carbohydrates: 11g; Fat: 18g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Protein: 31g; Cholesterol: 89mg; Dietary Fiber: 3g; Sodium: 619mg.
Tips & Notes: If you don’t have cooked chicken, poach 1 pound of chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.