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Greek Chicken Salad With Creamy Feta Dressing

fast.cook's picture
Ingredients
  Fat free mayonnaise 6 Tablespoon
  Crumbled fat free feta cheese 1⁄4 Cup (4 tbs)
  Fat-free sour cream 2 Tablespoon
  Fat free milk 1 Tablespoon
  Grated lemon zest 2 Teaspoon
  Fresh lemon juice 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Skinless boneless chicken breasts 1 Pound, lightly pounded
  Dried oregano 1 Teaspoon
  Torn romaine lettuce 4 Cup (64 tbs)
  Tomato 1 , chopped
  Green bell pepper 1 , seeded and chopped
  Cucumber 1⁄2 , peeled, seeded, and diced
  Red onion 1⁄2 , finely chopped
  Black olives 12 , 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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Chicken

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