Ingredients
Scale
- 2 grilled chicken breasts, shredded
- 1 cup mixed greens (spinach, arugula, etc.)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup diced cucumbers
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced olives (black or green)
- 1/4 cup Greek yogurt (or mayo)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Grill the chicken breasts seasoned with salt and pepper until they reach an internal temperature of 165°F (75°C), then shred.
- Wash and chop mixed greens, cherry tomatoes, red onion, cucumbers, and olives in a bowl.
- Add shredded chicken to the bowl with vegetables and toss gently.
- Whisk together Greek yogurt (or mayo), olive oil, lemon juice, salt, and pepper in a separate bowl. Pour the dressing over the salad, toss, and top with feta cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep dressing separate for fresher taste when serving leftovers.
- For a vegetarian version, substitute chicken with chickpeas or tofu.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: American
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg