Grilled Greek Chicken Salad - 15g Carbs, 3g Fiber
From Better Homes and Gardens Diabetic Living
Prep: 30 minutes
Marinate: 4 to 24 hours
Grill: 12 minutes
Carb Choices: 1
Ompah—just a little feta cheese and olive give great fresh flavor
when teamed with low-fat cucumber dressing.
4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 lb total)
1 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp snipped fresh oregano or 1 tsp dried oregano, crushed
2 cloves garlic,minced
1/4 tsp ground black pepper
3 medium cucumbers, seeded and coarsely chopped
2 medium red and/or yellow tomatoes, coarsely chopped
1/2 cup sliced red onion
Mixed salad greens (optional)
1/3 cup bottled reduced-calorie creamy cucumber salad dressing
1/2 cup crumbled feta cheese (2 oz)
1/4 cup pitted kalamata olives or ripe olives
Place chicken in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl, combine lemon juice, oil, oregano,
garlic, and pepper. Pour over chicken. Seal bag; turn to coat
chicken. Marinate in the refrigerator for 4 to 24 hours, turning
bag occasionally.
Meanwhile, in a medium bowl, toss together cucumbers, tomatoes,
and red onion.
Drain chicken, discarding marinade. Place chicken on the rack of
an uncovered grill directly over medium coals. Grill for
12 to 15 minutes or until tender and no longer pink (170 degrees F),
turning once.
Transfer chicken to a cutting board; cut into bite-size pieces.
Toss with cucumber mixture. If desired, serve on salad greens.
Drizzle salad dressing over. Sprinkle with feta cheese and olives.
Makes 4 servings
Per Serving:
328 Calories, 13g Total Fat, 3g Saturated Fat, 95mg Cholesterol,
626mg Sodium, 15g Carbs, 3g Fiber, 37g Protein
Exchanges:
3 Vegetables, 4 1/2 Very Lean Meat, 2 Fat