This creamy chicken salad owes its flavors to a dressing that combines yogurt, olive oil, lemon juice, and seasoning. Feel free to use leftover rotisserie chicken here to make prep even more of a snap. Drained chickpeas boost the salad’s protein and fiber content, while bell pepper adds crunch, color, and almost 20% of your daily Vitamin C needs. Serve in a sandwich or over ripe tomato slices, baby spinach, or mixed greens. Refrigerate leftovers in an airtight container and use within three days.
Greek Chicken Salad With Chickpeas
Makes 3 cups
Cook Time: 5 minutes
Total Time: 5 minutes
2/3 cup plain low-fat yogurt
2 Tbsp extra-virgin olive oil
3 Tbsp lemon juice
1 Tbsp Greek or Italian seasoning
½ tsp salt
1 (15-oz) can unsalted chickpeas, drained
2 1/2 cups coarsely chopped cooked, skinless chicken breast
½ cup chopped cucumber
½ cup chopped red bell pepper
1 Tbsp fresh dill or basil
¼ cup crumbled feta cheese
- To make the dressing, mix yogurt, oil, lemon juice, seasoning, and salt in a small bowl, stirring until combined.
- In a separate, medium bowl, add drained chickpeas, chicken, cucumber, bell pepper, and dill. Pour in the dressing, gently tossing to combine all the ingredients. Gently fold in feta cheese. Chill until serving.
NUTRITION FACTS (per ½ cup): Calories 250; Total Fat 9g (Saturated Fat 2.5) ; Cholesterol 55mg; Sodium 300mg; Total Carbs 15g (Dietary Fiber 3g, Total Sugars 4g, Added Sugars 0g) ; Protein 24g
CAROLYN WILLIAMS, PHD, RD