Chicken Salad with Mint and Feta
This simple chicken salad is zesty with the flavors of mint, feta cheese, and lemon juice. It's great as is and also good served in a pita or on a bed of greens.
Yield: 6 servings (serving size: about 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 233
- Calories from fat: 28%
- Fat: 7.3g
- Saturated fat: 2.7g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 1.1g
- Protein: 36.9g
- Carbohydrate: 2.9g
- Fiber: 0.2g
- Cholesterol: 105mg
- Iron: 1.5mg
- Sodium: 289mg
- Calcium: 75mg
Ingredients
- 3 cups chopped skinless, boneless rotisserie chicken breast
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup cubed peeled English cucumber
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/4 cup chopped fresh mint
- 1 1/2 tablespoons chopped fresh oregano
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons extravirgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Mint sprigs (optional)
Preparation
- Combine all ingredients except mint sprigs in a large bowl; toss gently to combine. Garnish with mint sprigs, if desired.
Chicken Salad with Mint and Feta Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Make-Ahead, Portable/Picnic, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Poultry
- OCCASION: Summer
- PUBLICATION: Cooking Light
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