Lemony-Chicken Salad with Feta Cheese
Perfect for summery dining as it's a snap to cook the chicken early in the day; then cut up the vegetables and toss it all together just before serving.
  • 1 pound skinless, boneless chicken breasts
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 teaspoons grated lemon zest
  • 1/4 cup fresh lemon juice
  • 4 teaspoons olive oil
  • 1 cucumber, peeled, halved lengthwise, seeded and thickly sliced
  • 3 plum tomatoes, cut into 1/2-inch chunks
  • 1 stalk celery, halved lengthwise and thinly sliced
  • 1/4 cup chopped fresh mint
  • 2 ounces feta cheese, crumbled
  • 1/4 cup Calamata olives, pitted and coarsely chopped

1. Preheat the broiler. Rub chicken with oregano, paprika, and 1/4 teaspoon of salt. Broil about 5 inches from heat for 4 minutes per side, or until chicken is cooked through. Transfer to cutting board and when cool enough to handle, slice on diagonal into 3/4-inch-wide strips.

2. In large bowl, whisk together remaining 1/4 teaspoon salt, lemon zest, lemon juice, and oil.

3. Add chicken, cucumber, tomatoes, celery, and mint; toss to combine. Serve salad topped with feta cheese and olives.

Nutritional Information
Per serving: 263 calories, 13g total fat, 3.9g saturated fat, 6.6g monounsaturated fat, 1.5g polyunsaturated fat, 1.6g dietary fiber, 29g protein, 7g carbohydrate, 85mg cholesterol, 649mg sodium.
Good source of: niacin, selenium, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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