Greek Salad with Mediterranean Chicken
Add the marinade to the bag (the white sauce), squish, marinade for 30 minutes, up to 24 hours. In a skillet on medium high heat add 1 T. of oil and cook chicken for 5-7 minutes on each side, until done. I also lay my chicken pieces on a foil lined sheet and broil, high, top rack for 5-6 min per side until chicken is 165 degrees and done. Let rest 5 min. Slice. Wash and dice lettuce, tomato, and cucumbers. Drain olives. Toss together. Top with feta cheese and dressing.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Cholesterol | 70 mg |
| Sodium | 860 mg |
| Total Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Total Sugars | 4 g |
| Added Sugars | 1 g |
| Protein | 34 g |
Key Micronutrients:
Vitamin D 2% • Calcium 10% • Iron 12% • Potassium 12%
Ingredients
Chicken, romaine lettuce, iceberg lettuce, tomato, cucumber, kalamata olives, feta cheese (milk), Greek yogurt (milk, cultures), olive oil, red wine vinegar, lemon juice, garlic, oregano, sugar, kosher salt, black pepper.
Allergen Statement
Contains: Milk