Chicken and Feta Salad - April 19th, 2011

This Chicken and Feta Salad Recipe is one I have modified from my Better Homes and Garden New Dieter’s Cookbook.  I like to make this in the evening so that my husband and I can have it for lunch the next day.  You can make it same day, but why add more chaos to your morning than necessary. 🙂

  • 1   9-oz package of frozen chopped cooked chicken, thawed (I get mine from Owen’s/Kroger)
  • 3/4 cup loose-pack frozen peas, thawed
  • 2/3 cup chopped tomato (1 medium)
  • 1/4 cup Athenos reduced fat crumbled feta cheese (1 oz)
  • 1/3 cup Chobani light plain greek yogurt (you can use regular plain yogurt, but it will have higher sugar, lower protein)
  • 1/4 cup sliced green onions (2)
  • 1 teaspoon dried dill
  • Optional:  Add torn mixed salad greens to the bottom of your plate or in your sandwich/wrap

Directions are easy enough…add all ingredients together in a large bowl and toss.  You can eat this plain or you can try it on whole wheat bread, pita, or flat out (flatbread).  Yum!

Nutrition Facts (without bread) for 4 servings:

Calories: 138.7
Total Fat: 3.5 grams
Total Carbohydrate:  6.6 grams
Dietary Fiber: 1.5 grams
Sugars: 2.9 grams
Protein:  20 grams


One response to “Chicken and Feta Salad”

  1. Beth Johnson says:

    Hey, I tried the Chicken and Feta Salad! I loved it!!! 🙂

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