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Lemon Chicken Salad with Feta
Servings: 4
INGREDIENTS
- 1 lb chicken breasts
- 1⁄2 tsp oregano
- 1⁄2 tsp paprika
- 1⁄2 tsp salt
- 2 tsp grated lemon zest
- 1⁄4 cup fresh lemon juice
- 4 tsp olive oil
- 4 cucumbers, peeled, halved, sliced
- 2 cans tomatoes, diced, drained
- 4 stalks celery, halved, sliced 1⁄4 cup chopped fresh mint
- 2 oz crumbled feta cheese
- 1⁄4 cup Kalamata olives, drained, pitted, chopped
DIRECTIONS
- preheat broiler. Rub chicken with oregano, paprika and 1⁄4 tsp salt.
- broil 6” from heat for 4 mins per side.
- transfer to cutting board and when cool enough to handle, slice diagonally into 3⁄4” strips.
- in a large bowl, whisk together the remaining 1⁄4 tsp salt, lemon zest, lemon juice and oil. Add the chicken, cucumber, tomatoes, celery and mint, then toss to combine.
- sprinkle with feta and olives.
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Calories (per serving): 263 / Protein: 29g / Carbs: 7g / Fat: 13g
