Greek Chicken Salad With Creamy Feta Dressing Recipe
Ingredients
| 6 tablespoons fat-free mayonnaise | ||
| 1/4 cup crumbled fat-free feta cheese | ||
| 2 tablespoons fat-free sour cream | ||
| 1 tablespoon fat-free milk | ||
| Lemon zest | 2 Teaspoon, grated | |
| Lemon juice | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 pound skinless boneless chicken breasts, lightly pounded | ||
| Dried oregano | 1 Teaspoon | |
| 4 cups torn romaine lettuce leaves | ||
| Tomato | 1 , chopped | |
| 1 green bell pepper, seeded and chopped | ||
| 1/2 cucumber, peeled, seeded, and diced | ||
| Red onion | 1/2 , finely chopped | |
| 12 black olives, pitted and coarsely chopped | ||
Directions
1 To make the dressing, combine the mayonnaise, cheese, sour cream, milk, lemon zest, lemon juice, and garlic in a small bowl. Cover and refrigerate until ready to serve.
2 Sprinkle the chicken with the oregano. Spray a large nonstick skillet with canola nonstick spray and set over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board, let stand about 5 minutes, then thinly slice on the diagonal.
3 Combine the lettuce, tomato, bell pepper, cucumber, red onion, and olives in a large bowl. Divide the lettuce mixture among 6 serving bowls. Top the salad evenly with the chicken and drizzle with the dressing.
2 Sprinkle the chicken with the oregano. Spray a large nonstick skillet with canola nonstick spray and set over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board, let stand about 5 minutes, then thinly slice on the diagonal.
3 Combine the lettuce, tomato, bell pepper, cucumber, red onion, and olives in a large bowl. Divide the lettuce mixture among 6 serving bowls. Top the salad evenly with the chicken and drizzle with the dressing.
Chef
