Herbed Greek Chicken Salad

Photo: Lee Harrelson; Styling: Leigh Ann Ross

This flavorful Greek chicken salad features fresh Mediterranean ingredients like lemon juice, tahini, olives, tomatoes, cucumber, and feta cheese.  Serve with toasted pita wedges.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 29%
  • Fat: 7.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 29.7g
  • Carbohydrate: 13.4g
  • Fiber: 3.5g
  • Cholesterol: 70mg
  • Iron: 2.5mg
  • Sodium: 578mg
  • Calcium: 216mg

Ingredients

  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon black pepper, divided
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
  • 5 teaspoons fresh lemon juice, divided
  • 1 cup plain fat-free yogurt
  • 2 teaspoons tahini (sesame-seed paste)
  • 1 teaspoon bottled minced garlic
  • 8 cups chopped romaine lettuce
  • 1 cup peeled chopped English cucumber
  • 1 cup grape tomatoes, halved
  • 6 pitted kalamata olives, halved
  • 1/4 cup (1 ounce) crumbled feta cheese

Preparation

  1. Combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and spice mixture; sauté until chicken is done. Drizzle with 1 tablespoon juice; stir. Remove from pan.
  2. Combine remaining 2 teaspoons juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, yogurt, tahini, and garlic in a small bowl; stir well. Combine lettuce, cucumber, tomatoes, and olives. Place 2 1/2 cups of lettuce mixture on each of 4 plates. Top each serving with 1/2 cup chicken mixture and 1 tablespoon cheese. Drizzle each serving with 3 tablespoons yogurt mixture.
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