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If you’re anything like me, you probably have a love/hate relationship with Lean Cuisine. Yes, they’re low in calories. And yes, they’re quick to make. And yes, they could taste worse. But I look to lunch for a mid-work-day pick-me-up. And 4 pieces of broccoli in a frozen cheese sauce just doesn’t get me giddy. So I often turn to making my own lunches. Never one to enjoy cheap deli meat and white bread, I always found packing lunches to be a pretty serious expense.  I’m always looking for something I can make for lunch in a pinch, without wasting cash or calories. Enter my latest kick: Greek Chicken Salad.

This take on chicken salad takes only about 5 minutes to whip together. Because we use rotisserie chicken, the only real step is to combine everything in a bowl. You can handle that, can’t you?

The Greek yogurt offers a healthy alternative to a mayonnaise based salad. The cucumbers, feta, and dill add an interesting Greek twist to plain old chicken salad.  Put those Lean Cuisines on hold this week and try making yourself something delicious and easy! Enjoy. J

The Ingredients

Yields 3 cups of chicken salad

12 oz of Plain Greek Yogurt (I prefer Chobani)
½ tsp dill weed
¼ tsp salt
1 tbsp olive oil
1 ½ cups of rotisserie chicken, pulled from the bone
½ cup cucumber, finely diced
¼ cup of feta, crumbed
1 tbsp pine nuts, optional
Lettuce, optional
Wheat wraps, optional
 

The Directions

  1. In a small bowl or a measuring cup, combine the yogurt, dill, salt, olive oil, and salt. Adjust salt to taste.

  2. Combine all ingredients from chicken through pine nuts in a large bowl and mix together. Combine yougurt mixture with chicken mixture.

  3. Use in wraps, sandwiches, or on a bed of lettuce.
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