Mediterranean Salad with Rotisserie Chicken

DifficultyEasy
Yield4 servings
Prep15 mins

9.8g

Net Carbs

24.5g

Protein

28.7g

Fat

3.7g

Fiber

397

Calories

Chicken salad with fresh vegetables on yellow table, served with dressing, empty plate, and yellow napkin.
Fresh chicken salad with mixed greens, tomatoes, cucumbers, red onions and olives served with dressing on the side.

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:

  1. In a blender, combine olive oil, tahini, vinegar, oregano, garlic, salt and pepper until well combined and smooth. Set aside.
  2. In a medium bowl, fold together roughly chopped tomatoes, cucumber, red onion, sliced Kalamata olives, and crumbled feta cheese with 3 tablespoons tahini dressing.
  3. 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.

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