Lunch

Greek Salad (Cook This, Not That) is for Lunch.

Greek Salad (Cook This, Not That) takes several minutes to prepare.

Greek Salad (Cook This, Not That) takes several minutes to cook.

Greek Salad (Cook This, Not That) makes 4 servings.

The ingredients for Greek Salad (Cook This, Not That) are:

2 cups cooked chopped or shredded chicken
1 large cucumber, seeded and chopped (peel if desired)
1 red bell pepper, chopped
4 Roma tomatoes (or 2 regular), seeded, chopped
1 red onion, chopped
1/2 can (14-16 oz) garbanzo beans, drained
3/4 cup crumbled feta
2 Tbsp red wine vinegar
1 tsp dried oregano
salt and pepper to taste
1/4 cup olive oil

Here is how you make Greek Salad (Cook This, Not That):

Combine chicken, cucumber, bell pepper, tomato, onion, beans and feta in large salad bowl. In separate bowl, combine vinegar, oregano, salt & pepper. Slowly drizzle in olive oil, whisking to mix. Toss dressing with salad. Serve now or refrigerate for 30 minutes to let flavors combine.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CHARLASEK.

The nutritional information for Greek Salad (Cook This, Not That) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 432.6

• Total Fat: 22.9 g
• Cholesterol: 93.5 mg
• Sodium: 401.2 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 5.1 g
• Protein: 36.3 g