Greek Salad with Chicken
9.7g
Net Carbs
27.2g
Protein
29.0g
Fat
4.4g
Fiber
417
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 1/2 tablespoons Red Wine Vinegar
- 2 1/3 tablespoons Olive Oil
- 1 ounce Shallots
- 1 italian Tomato
- 12 ounces raw Chicken Breast
- 1/4 cup, crumbled Feta Cheese
- 1/2 cucumber (8-1/4") Cucumber (with Peel)
- 1 1/2 servings Kalamata Olives
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 clove Garlic
- 1 teaspoon Oregano
- 1/2 head Cos or Romaine Lettuce
Directions:
- Finely chop the garlic and place into a small bowl and mix in the red wine vinegar, dried oregano, ½ tablespoon of water and ¼ teaspoon each of salt and pepper. Slowly add in 2 tablespoons of olive oil and mix to combine.
- If using a whole cucumber, cut the cucumber in half lengthwise (reserving the remaining half for another recipe or meal). Cut the cucumber into ¼-inch diced pieces and place in a large bowl. Cut the shallot into ¼-inch thin slices; add to the cucumber.
- Chop the tomato into ½-inch diced pieces and add to the bowl. Cut off and discard the end of the romaine lettuce, chop the lettuce into 1-inch sized pieces and add to the bowl. Cut the Kalamata olives in half and add to the bowl; hold for step 5.
- Pat dry the chicken breast with paper towels and season the chicken with ¼ teaspoon each of salt and pepper. Heat a medium sauté pan with 2 teaspoons of olive oil over medium-high heat. When the pan is hot, add the chicken and sauté about 4 minutes on each side. Transfer the chicken to a plate and let rest for 5 minutes. Slice the chicken into ½-inch sliced pieces; set aside.
- Toss the salad together and hold for next step.
- Divide the salad between two plates. Top with the sliced chicken and the crumbled feta cheese and enjoy!
