Ingredients for Light And Tangy Chicken And Feta Salad
- Chicken Breasts
- 1 tbsp water
- Fresh Lemon Juice
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- Romaine Lettuce
- Baby Spinach
- English Cucumber
- Raw Zucchini
- Reduced Fat Feta Cheese
- Extra Virgin Olive Oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 tsp red pepper flakes (or to taste)
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How to Make Light And Tangy Chicken And Feta Salad
- Preheat a small skillet over medium-high heat and coat with non-fat cooking spray.
- Season chicken breast with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Add chicken to the skillet and cook for 4 minutes per side, until browned.
- Pour 2 tablespoons lemon juice and 1 tablespoon water over the chicken.
- Reduce heat to medium, cover, and cook for 5-7 minutes, or until chicken is cooked through.
- Remove chicken from skillet and let cool slightly, then cut into bite-sized pieces.
- In a medium salad bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and 1/4 teaspoon red pepper flakes.
- Add 4 cups chopped romaine lettuce, 2 cups baby spinach, 1/2 thinly sliced cucumber, and 1/2 thinly sliced zucchini to the bowl.
- Toss the vegetables with the dressing until evenly coated.
- Crumble 4 ounces of feta cheese over the salad.
- Add the warm chicken to the salad just before serving.
- Season with additional salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
13g
Fat
21g
Carbs
2g
