Greek Chicken Salad

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Feta cheese

  1 cup, crumbled or 150g

• Olives

  Ripe, canned (small-extra large)

  2 cup or 269g

• Mayonnaise

  Regular, with salt

  1 cup or 220g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  8 tbsp or 120g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Garlic

  Raw

  3 cloves, minced or 9g

• Parsley

  Raw

  4 tsp or 5g

Directions

1. Heat olive oil in a pan over medium-high heat. Cook the chopped chicken for 7-12 minutes until fully cooked and no longer pink. Remove from heat and set aside.
2. In a large mixing bowl, combine the cooked chicken, chopped cucumber, crumbled feta cheese, and olives.
3. In a small mixing bowl, stir together the light mayonnaise, plain yogurt, ground oregano, minced garlic, and parsley.
4. Add the dressing to the large mixing bowl with the chicken mixture and toss everything to coat evenly.
5. Serve and enjoy!

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