| Author | Silvia lemon |
| Preparation Time | 20 minutes |
| Cooking Duration | 15 minutes |
| Total Time taken | 35 minutes |
| Servings | 4 |
| Category | Weight loss salad |
| Cuisine | American |
| Diet | Non-Veg |
| Calories | 311 |
Ingredients for salad
- Three chicken breasts cooked
- Half cup chopped tomatoes
- Half cup chopped red and/or green bell peppers
- One-fourth cup chopped red onion
- One-fourth cup of sliced black olives
- One-third cup of banana peppers
- Two-thirds cup crumbled feta cheese
- One tbsp minced fresh dill weed
- salt to taste
- freshly cracked peppercorns to taste
Dressing
- Half cup plain Greek yoghurt
- 1 tbsp Balsamic vinegar
- 1 tsp sugar
(Make another recipe – Green Goddess Macaroni Weight Loss Salad)
Directions
- I like to add salt, pepper, bay leaf, and some coriander to the cooking water but that is optional. These herbs and spices give chicken more flavour.
- Bring water to a boil and add chicken breasts. Lower the heat to medium and cook until the chicken is fully cooked. Take chicken out of the hot water and let it cool on the cutting board until cool enough to handle.
- While the chicken is cooking and cooking, dice all the vegetables and herbs.
- Dice cooked chicken, add it to the large mixing bowl and add the chopped veggies and feta cheese. Add salt and cracked peppercorns to the taste and mix well.
- In a small bowl, whisk together Greek yoghurt, Balsamic vinegar, and sugar.
- Mix the Greek yoghurt mixture into the chicken and veggies. Make sure it’s all combined.
- Refrigerate in an air-tight container for at least two hours before serving.
Nutrition
Calories: 311kcal | Carbohydrates: 8g | Protein: 43g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 132 mg | Sodium: 662 mg | Potassium: 808mg | Fibre: 1g | Sugar: 6g | Vitamin A: 834IU | Vitamin C: 36mg | Calcium: 173 mg | Iron: 1mg
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