Name: Greek-Style Salad with Ground Chicken
Prep time: 15 s
Cook time: 25 min
Total time: 15 min
Yield: 4
Cuisine: Cholesterol,Diabetes,Weight loss
Ingredients: Whole grains; Vegetables; Chicken and poultry; Cooking spray 1 large sweet potato; cut into small cubes Pepper and salt; to taste 454 g (1 lb) extra-lean ground chicken ¼ red onion; finely chopped 1 to 2 garlic cloves; finely chopped 60 ml (¼ cup) pitted black olives; chopped 5 ml (1 tsp) dried oregano 1 L (4 cups) romaine lettuce; coarsely chopped 250 ml (1 cup) cherry tomatoes; halved 2 bell peppers; diced ½ English cucumber; thinly sliced ¼ red onion; thinly sliced Dressing 45 ml (3 tbsp) fresh dill; finely chopped 30 ml (2 tbsp) light mayonnaise 30 ml (2 tbsp) plain yogurt 7.5 ml (½ tbsp) grainy mustard 7.5 ml (½ tbsp) red wine vinegar Zest and juice of ½ lemon Pepper and salt; to taste

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Salade repas au poulet haché à la grecque ÉquipeNutrition Greek-Style Salad with Ground Chicken TeamNutrition

This salad-meal is perfect for meal prep: prepare the chicken and vegetables in advance, store everything separately, and assemble it just before serving. The result: a complete, colorful, and refreshing lunch with a Mediterranean twist that's a welcome change from ordinary salads. For more healthy and nutritious lunch ideas, check out our Top 10 Lunch Recipes.

Preparation 15 min

Cooking 25 min

Servings 4

Nutrition Facts (per serving)

Calories 300

Fat 13

Carbohydrates 21

Fibre 5

Protein 24

Sodium 330

Ingredients

Cooking spray
1 large sweet potato, cut into small cubes
Pepper and salt, to taste
454 g (1 lb) extra-lean ground chicken
¼ red onion, finely chopped
1 to 2 garlic cloves, finely chopped
60 ml (¼ cup) pitted black olives, chopped
5 ml (1 tsp) dried oregano
1 L (4 cups) romaine lettuce, coarsely chopped
250 ml (1 cup) cherry tomatoes, halved
2 bell peppers, diced
½ English cucumber, thinly sliced
¼ red onion, thinly sliced

Dressing

45 ml (3 tbsp) fresh dill, finely chopped
30 ml (2 tbsp) light mayonnaise
30 ml (2 tbsp) plain yogurt
7.5 ml (½ tbsp) grainy mustard
7.5 ml (½ tbsp) red wine vinegar
Zest and juice of ½ lemon
Pepper and salt, to taste

Preparation

Preheat the oven to 350°F (180°C).
On a baking sheet lined with parchment paper, spread the sweet potato cubes. Spray with olive oil, season with salt and pepper, and toss to coat. Bake for 20 to 25 minutes, or until tender. Set aside.
In a large nonstick skillet sprayed with oil, cook the chicken with the onion, garlic, olives, and oregano over medium heat for 7 to 10 minutes. Shred the chicken. Set aside.
Meanwhile, in a small bowl, combine all the sauce ingredients. Season to taste. Refrigerate until ready to serve.
In serving bowls, divide the lettuce, sweet potatoes, and vegetables. Top with the warm chicken. Drizzle with the sauce and sprinkle with feta cheese, if desired, just before serving.