Chopped Greek Chicken SaladdownloadEmail This Post
Chopped Greek Chicken Salad

Prep: 25 minutes
Grill: 10 minutes • Serves: 6

Chicken Salad

1-1/4pounds boneless, skinless chicken breasts
Nonstick cooking spray
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
1 package (6 ounces) crumbled feta cheese (about 1-1/2 cups)
2 medium tomatoes, diced (about 1-1/2 cups)
1 small English cucumber, quartered lengthwise, then sliced 1/4-inch-thick (about 2 cups)
1/2 large red onion, chopped (about 1 cup)
2/3 cup sliced kalamata olives, drained
1/3 cup mild or hot banana pepper rings, drained
3 tablespoons packed chopped fresh dill
2 tablespoons packed chopped fresh mint leaves

Greek Dressing

2 garlic cloves, crushed with press
1/4 cup red wine vinegar
1 tablespoon plain Greek yogurt
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup extra virgin olive oil

1.Prepare Chicken Salad: Prepare outdoor grill for direct grilling over medium heat. Spray chicken with nonstick cooking spray; sprinkle with salt and pepper. Place chicken on hot grill rack; cook 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning once halfway through cooking. Transfer chicken to cutting board; let cool. Cut chicken into 1-inch pieces.

2.Prepare Greek Dressing: In medium bowl, whisk together garlic, vinegar, yogurt, oregano, salt and pepper; slowly drizzle in oil, whisking constantly.

3.To serve, in large bowl, toss remaining ingredients with dressing. Makes about 10 cups.

Approximate nutritional values per serving: 

445 Calories, 27g Fat (7g Saturated), 73mg Cholesterol,
1254mg Sodium, 24g Carbohydrates, 5g Fiber, 25g Protein

Cooking Clues
Omit the chicken for a flavorful vegetarian dish.

For on-the-go salads, layer ingredients in 24-ounce Mason jars in the following order: beans, dressing, onion, olives, cucumber, chicken, tomatoes, cheese, pepper rings, dill and mint. Cover and refrigerate up to overnight. Shake jars to distribute dressing just before serving.

Dietitian’s tip:
> Add whole grains to this salad by mixing in cooked quinoa.


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