Mediterranean Salad with Rotisserie Chicken
9.8g
Net Carbs
24.5g
Protein
28.7g
Fat
3.7g
Fiber
397
Calories
Ingredients:
- 2 tablespoons tahini USDA
- 1/2 teaspoon fresh garlic FNDDS
- 1 tablespoon red wine vinegar USDA
- 1/4 cup olive oil USDA
- 1 teaspoon dried oregano, leaves USDA
- 1/2 teaspoon table salt USDA
- 1/4 teaspoon black pepper, ground USDA
- 1 1/2 cups fresh tomatoes USDA
- 1 ea fresh cucumber, medium, 7" FNDDS
- 3 ounces kalamata olives, pitted DiLusso
- 2/3 ea fresh red onion, medium, 2 1/2" USDA
- 2 ounces feta cheese USDA
- 6 cups fresh spring mix lettuce Canadian Nutrient File
- 2 cups rotisserie chicken, diced FNDDS
- 1/2 cup fresh parsley FNDDS
- 4 eas fresh lemon juice, yield per wedge USDA
Directions:
- In a blender, combine olive oil, tahini, vinegar, oregano, garlic, salt and pepper until well combined and smooth. Set aside.
- In a medium bowl, fold together roughly chopped tomatoes, cucumber, red onion, sliced Kalamata olives, and crumbled feta cheese with 3 tablespoons tahini dressing.
- To assemble salads, in each of 4 bowls heap 1 ½ cups salad greens drizzled with a rounded ½ tablespoon dressing, ½ cup rotisserie chicken, and 1 ¼ cup tomato and cucumber mix. Garnish each with 2 tablespoons parsley leaves, and squeeze 1/8 of a lemon over the top. Add a garnish of red pepper flakes if desired.
