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Feta Chicken Salad

 Feta Chicken Salad
I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. —Cheryl Lundquist, Wake Forest, North Carolina
4 ServingsPrep: 20 min. + chilling

Ingredients

  • 2 cups shredded cooked chicken breasts
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped seedless cucumber
  • 1/2 cup chopped sweet yellow pepper
  • 4 teaspoons lemon juice
  • 4 teaspoons olive oil
  • 1/2 teaspoon Greek seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup crumbled feta cheese

Directions

  • In a large bowl, combine the first five ingredients. In a small bowl,
  • whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour
  • over chicken mixture; toss to coat. Refrigerate for at least 1 hour.
  • Just before serving, sprinkle with cheese.
  • Yield: 4 servings.
Nutritional Facts: 1 cup equals 198 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 540 mg sodium, 5 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable,

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Feta Chicken Salad (continued)

Nutritional Facts: 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.