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ShareMediterranean Chicken Salad
The next time you grill or broil chicken breasts, cook some extra pieces to use in this salad. Or if you prefer, pick up some packaged cooked chicken breast strips or cubes at the grocery store.
MAKES: 6 servings
SERVING SIZE: 1 1/2 cupCARB GRAMS PER SERVING:
23
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 237
- Protein(gm): 20
- Carbohydrate(gm): 23
- Fat, total(gm): 8
- Cholesterol(mg): 41
- Saturated fat(gm): 1
- Monosaturated fat(gm): 4
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 5
- Sugar, total(gm): 8
- Vitamin A(IU): 3061
- Vitamin C(mg): 26
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 7
- Pyridoxine (Vit. B6)(mg): 1
- Folate(µg): 121
- Cobalamin (Vit. B12)(µg): 0
- Sodium(mg): 292
- Potassium(mg): 478
- Calcium(DV %): 61
- Iron(DV %): 2
- Vegetables(d.e): 1
- Starch(d.e): 1
- Very Lean Meat(d.e): 2
- Fat(d.e): 2
Diabetic Exchanges
- 1/3 cup lemon juice
- 2 tablespoons snipped fresh mint
- 2 tablespoons snipped fresh basil
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 teaspoon ground black pepper
- 5 cups shredded romaine lettuce
- 2 cups cut-up cooked chicken breast
- 2 plum tomatoes, cut into wedges
- 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
- 2 tablespoons pitted kalamata olives, quartered (optional)
- 2 tablespoons crumbled reduced-fat feta cheese
- Whole kalamata olives (optional)
For dressing: 1. In a screw-top jar, combine lemon juice, mint, basil, oil, honey, and pepper. Cover and shake well.
2. Place lettuce on a large platter. Top with chicken, tomatoes, beans, the quartered olives (if using), and cheese. Drizzle with dressing. If desired, garnish individual servings with whole olives.
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