Greek Chicken Salad

Have a warm-weather supper on the table quickly with this Greek-inspired chicken salad. 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 for a truly Greek experience.

2 servings, about 3 cups each
Total Time: 25 minutes

Ingredients

• 2 1/2 tablespoons red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried
• 1/2 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3 cups chopped romaine lettuce
• 1 1/4 cups chopped poached chicken breast
• 1 medium tomato, chopped
• 1 medium cucumber, peeled, seeded and chopped
• 1/4 cup red onion, minced
• 1/4 cup Kalamata olives
• 1/4 cup crumbled feta cheese (It’s ok)

Preparation

1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomato, cucumber, onion, olives and feta; toss to coat.

Nutrition

Per serving: 343 calories; 18 g fat ( 5 g sat , 7 g mono ); 89 mg cholesterol; 11 g carbohydrates; 31 g protein; 3 g fiber; 618 mg sodium; 656 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (45% dv), Folate (31% dv), Potassium (19% dv), Calcium (15% dv).