Monday, March 11, 2013

Creamy Greek Salad

This is a recipe from the Hungry Girl cookbook "200 under 200". It's very quick and easy to make and you probably have most of these ingredients in your kitchen right now.

Calories: 173 per serving (about 1 cup)


Set yourself up before starting

-1/4 cup plain fat-free (FF) yogurt (I used greek yogurt)
-2 tablespoons FF mayo, or make your own
-Squirt of lemon juice
-6oz of boneless, skinless chicken breast, cooked
-1/2 cup chopped cucumber (peeled or not)
-1/3 cup cherry tomatoes, halved
-1/4 crumbled FF feta cheese
-2 tablespoons sliced black olives
-Salt & pepper

Heat up a non-stick skillet on medium-high heat, spray a bit of olive oil.

While the skillet is heating up, season your chicken with a little bit of salt, pepper, garlic and onion powder. Add the chopped chicken to the skillet and cook until very well done, about 10 minutes.

Meanwhile, combine the yogurt, mayo, lemon juice and a pinch of salt & pepper in a bowl. Add all the ingredients, and once the chicken is done add that too.

Refrigerate for about 30 minutes, this will really let all the ingredients mingle with each other and absorb the dressing. Taste it and decide for yourself if it needs any more seasoning.

You can add lettuce and spinach to this to make it a real salad, or put it inside a pita or tortilla.

I added a few raisins to it.

This makes 2 servings, about 2 cups. So you can have one serving with the options I mentioned above, or you can have the 2 servings with nothing else added to it.

Makes 2 servings

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