Greek Chicken Salad Quick Protein Packed Lunch
Greek Chicken Salad with juicy chicken, fresh herbs and a 5 minute low fat dressing tastes amazing while keeping calories low. Discover more inside!
Servings 4 Servings
Calories 305kcal
Ingredients
Salad
- 2 cooked chicken breasts shredded (rotisserie works well)
- 2 cups cherry tomatoes halved
- 1 cup cucumber seeds removed, diced
- 1 cup red onion finely chopped
- ½ cup fat-free feta crumbled
- 2 oz pitted Kalamata olives chopped
- 2 Tbsp fresh mint chopped
- 2 Tbsp fresh parsley chopped
- 2 Tbsp fresh basil chopped
Low-Fat Yogurt Vinaigrette
- ½ cup plain non-fat Greek yogurt
- ½ cup light mayonnaise
- Zest and juice of 1 lemon
- 1 Tbsp red-wine vinegar
- ½ tsp kosher salt
- ½ tsp dried oregano
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
- 1 tsp dried dill
- ¼ tsp ground nutmeg
Instructions
Prep Vegetables
- Halve tomatoes, dice seeded cucumber, and chop red onion.
Mix Dressing
- In a large bowl whisk yogurt, light mayo, lemon zest, lemon juice, and vinegar until smooth. Add salt, oregano, garlic powder, onion powder, paprika, dill, and nutmeg. Whisk again.
Combine Veggies
- Fold tomatoes, cucumber, and red onion into the dressing until evenly coated.
Add Olives and Feta
- Stir in chopped Kalamata olives and crumbled feta just until distributed.
Finish Salad
- Sprinkle mint, parsley, and basil over the bowl. Add shredded chicken and fold gently to combine.
- Tip: If the mixture seems thick, loosen with a teaspoon of cold water.
Chill and Serve
- Cover and refrigerate at least 10 minutes for flavors to meld. Taste, adjust seasoning if needed, and serve or portion into meal-prep containers.
Notes
Nutrition Facts (per serving)
- Calories: 305 kcal
- Carbohydrates: 17 g
- Protein: 34 g
-
Fat: 12 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 4 g
- Trans Fat: 1 g
- Cholesterol: 81 mg
- Sodium: 1049 mg
- Potassium: 827 mg
- Fiber: 3 g
- Sugar: 7 g
- Vitamin A: 890 IU
- Vitamin C: 42 mg
- Calcium: 93 mg
- Iron: 2 mg