Mediterranean Chicken Salad with Olives, Feta & Dill
Serve toasted pita bread wedges with this flavorful, crisp salad. White wine vinaigrette can be substituted for the red.
1 bag (10 ounce) torn hearts of romaine lettuce
1 (3-1/2 pounds) Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups)
1 cup halved grape tomatoes
1 cup peeled, coarsely chopped cucumber
1/2 cup coarsely chopped pitted Kalamata olives
1 package (4 ounces) crumbled feta cheese
1/4 cup snipped fresh dill weed
1/2 cup bottled red wine vinaigrette
Place 1/4 of lettuce on each of 4 dinner plates. Top each with 1/4th of chicken, tomatoes, cucumber, olives, and feta cheese. Sprinkle each with 1 tablespoon dill weed and drizzle with 2 tablespoons vinaigrette.
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories300
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Calories from Fat61%
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Total Fat20g
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Saturated Fat7g
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Total Carbohydrate8g
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Protein21g
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Sugars4g
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Cholesterol95mg
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Dietary Fiber2g
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Sodium1,070mg
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- DAILY VALUE
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Vitamin A94%
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Vitamin C42%
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Calcium18%
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Iron11%
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- DIETARY EXCHANGES
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Fat2
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Vegetable1
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Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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