Yield: 1 serving +

Greek Chicken Salad

Greek Chicken Salad
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • Salad: {with serving suggestions for one serving}
  • 85 g romaine lettuce, chopped
  • 25 g baby spinach
  • 75 g grilled/cooked chicken breast, chopped into bite size pieces
  • 50 g red, yellow or orange bell pepper chopped
  • 100 g cucumber, sliced
  • 50 g cherry tomatoes
  • 28 g red onion
  • 90 g artichoke hearts, chopped
  • 20 g black olives, chopped
  • ----macros for the above ingredients in MFP----
  • feta cheese, crumbled (I like Athenos reduced-fat feta) 
  • garbanzo beans (optional, not included in macros recipe for salad)
  • Dressing: makes enough for ~12 servings
  • 1/2 cup olive oil (or canola works great)
  • 1/3 cup red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

Chop and prepare all the salad ingredients.

For the dressing: combine all ingredients into a pint jar and blend with an immersion blender until creamy and smooth. Alternatively, blend in a blender.

Top salad with dressing and enjoy! 

Notes

MFP Reference: “Biceps After Babies Greek Chicken Salad” (macros for salad ingredients listed above; does not include feta or garbanzo beans)

Macros for one serving (1 suggested serving of salad ingredients, minus feta & garbanzo)

Cal 260 P 29 g C 22 gF 5 g

MFP Reference: "Biceps After Babies Green Salad Dressing"

PRO TIP: Serving size for the dressing is 1/12 of the soup. To figure the caloric value of the dressing in grams, you can weigh the entire dressing recipe in grams and subtract the weight of the contanier and divide that by 12 to see how many grams one serving is.

Recipes lightly adapted from Two Peas & Their Pod blog