A few weeks ago my sister-in-law and her family came over for dinner. They offered to bring something for dinner, so I asked them to bring a salad. I have to admit, my salads can be kind of boring. I get stuck in a rut and do lettuce, carrots, cucumbers and peppers – throw on some store bought dressing and call it veggies. And that's fine. I'll still be doing that. Buuuut… my sister-in-law fixed up the.yummiest.salad! It had a homemade dressing, spinach, bacon, cranberries, toasted nuts, etc. It was downright delicious! Anyhow, she kind of kicked me out of my same old, same old salad. I was craving something new. So I went on a search for a good salad recipe. I came across lots of good ideas, but the Greek salad theme was sticking with me. So we whipped this up – and yum! I've eaten it a few times each week over the last few weeks.
With summer time right around the corner (my kids have a week and a half left in school) I'm craving easy dinners that we can take when we go out in the evening on the river trail, kayaking, to play at the park, etc. The ingredients in this recipe are easy to keep prepped in the fridge; ready to throw together a salad in a tupperware and head out the door. And I've done just that. So easy, so good! And ready for a few servings of this throughout the week.
I hope you enjoy this as much as we do!
I'm including a “recipe” in MyFitnessPal” for the salad ingredients for one serving (minus the feta and garbanzo beans, since they are optional and you can choose between fat free, reduced fat and regular feta cheese). I'll include a separate “recipe” in MFP for the dressing. That way you can make this salad fit your wants more easily. I'll also suggest this store bought dressing as an alternative to the dressing recipe listed below, in case you're not up to making it. If you don't want to follow my serving suggestion you can go ahead and log whatever salad toppings you want. Have fun!
Greek Chicken Salad
Ingredients
- Salad: {with serving suggestions for one serving}
- 85 g romaine lettuce, chopped
- 25 g baby spinach
- 75 g grilled/cooked chicken breast, chopped into bite size pieces
- 50 g red, yellow or orange bell pepper chopped
- 100 g cucumber, sliced
- 50 g cherry tomatoes
- 28 g red onion
- 90 g artichoke hearts, chopped
- 20 g black olives, chopped
- —-macros for the above ingredients in MFP—-
- feta cheese, crumbled (I like Athenos reduced-fat feta)
- garbanzo beans (optional, not included in macros recipe for salad)
- Dressing: makes enough for ~12 servings
- 1/2 cup olive oil (or canola works great)
- 1/3 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Chop and prepare all the salad ingredients.
For the dressing: combine all ingredients into a pint jar and blend with an immersion blender until creamy and smooth. Alternatively, blend in a blender.
Top salad with dressing and enjoy!
Notes
MFP Reference: “Biceps After Babies Greek Chicken Salad” (macros for salad ingredients listed above; does not include feta or garbanzo beans)
Macros for one serving (1 suggested serving of salad ingredients, minus feta & garbanzo)
Cal 260 P 29 g C 22 gF 5 g
MFP Reference: “Biceps After Babies Green Salad Dressing“
PRO TIP: Serving size for the dressing is 1/12 of the soup. To figure the caloric value of the dressing in grams, you can weigh the entire dressing recipe in grams and subtract the weight of the contanier and divide that by 12 to see how many grams one serving is.
Recipes lightly adapted from Two Peas & Their Pod blog
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