Tender roasted chicken, tangy Greek yogurt, and crisp cucumbers come together in this quick and easy chicken salad with a twist that’s perfect for hot summer evenings.
Makes 4 servings
8 ounces shredded rotisserie chicken
breast (about 2 cups) 1 teaspoon lemon zest
1 teaspoon minced garlic 3 green onions, chopped
¼ cup crumbled feta cheese ½ cup plain fat-free yogurt
½ teaspoon red wine vinegar ¾ teaspoon Greek herb seasoning
½ cup grape tomatoes, halved 1 cup sliced, seeded cucumbers
Salt and pepper, to taste 1 cup baby spinach leaves
4 whole-grain pita pockets
1. In a medium bowl, toss together chicken breast, lemon zest, garlic, green onions, and feta
cheese. Set aside.
2. In a small bowl, whisk together yogurt, red wine vinegar, and Greek herbs. Toss the dressing
with the chicken mixture and refrigerate for at least 1 hour and up to several hours.
3. Right before serving, add the tomatoes and cucumbers. Season to taste with salt and pepper.
Divide the spinach evenly among the pita pockets and then divide the chicken salad evenly.
Calories: 243 Fat: 6g
Carbs: 26g Fiber: 6g
Sugars: 3g Protein: 25g
If you’re watching your carbs, skip the pita and serve this salad on top of a larger portion of spinach.
If you can’t find Greek herb seasoning, combine ½ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon dried mint, and a pinch of kosher salt.
Green onions, feta cheese, plain Greek yogurt
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