Recipe Time! Greek Grilled Chicken Salad with Yogurt Dressing

So, I've recently started a new workout program which has me eating low-carb, high protein for one week. I don't usually eat a lot of meat (more of a bean person) because I'm extremely close-minded about it. Generally I like to stick to things with feathers and that's about it,  so I've had to get creative with force feeding myself animal protein. Meanwhile, I had been thinking about the Greek place I'd been wanting to try when this salad miraculously appeared in my mind!

This super yummy salad is loaded with protein, low carb and yes, a bit higher on the fat side at twenty grams. But hey, this is mostly from the olive oil, so it is the good-for-your-heart kind. If it is really bothering you, feel free to cut the amount of oil in half, though I can't guarantee it will be as yummy. At around 525 calories, this makes a great lunch or dinner with several servings of vegetables in one meal! Also, it's super easy to double...or triple...or  quadruple...

Glorious Greek Goodness!!!

Grilled Chicken Greek Salad with Yogurt Dressing

Makes 1 serving

For the chicken:

4 oz boneless skinless chicken breast, defrosted if frozen

1 tablespoon olive oil

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried rosemary

2-3 cloves garlic (more or less, depending on your preference)

1 Tbsp Lemon juice

For the dressing:

1 6oz tub of fat-free Greek yogurt (I use Zoi)

¼ peeled cucumber, diced

A dash of dill weed

½-1 tsp cumin (or to taste)

½-1 tsp garlic powder (or one clove)

For the salad:

One roma tomato, chopped

2 tablespoons red onion, chopped

¼ peeled cucumber, chopped

1-2 cups romaine lettuce, shredded

1 oz low fat feta cheese (Trader Joes has a great one!)

To prepare:

In a glass dish (I use a bread loaf pan), combine olive oil, lemon juice, garlic, oregano, thyme and rosemary. Add the chicken breast, turning to coat both sides. Cover with plastic wrap and refrigerate for at least four hours to marinate, though overnight is best.

Crustified yumminess

Mix it all together!

When you’re ready to grill your chicken up, heat a skillet up at medium heat for a minute or so. Don’t worry about greasing it, the oil on the chicken will be more than enough. Add the chicken breast, allowing it to grill on one side for a few minutes until it gets nicely browned. Turn it on the other side, until it is browned and the herbs form a nice crust. At this point, you might want to cut the chicken into the strips to speed up the cooking time. Stick a food thermometer into a larger piece; if it reaches 165 degrees Fahrenheit, it is safe to eat.

While you’re waiting for the chicken to cook, whip up the dressing and chop up the veggies. Dump the dressing onto the veggies and toss to coat, add the chicken and feta. Toss to coat, grab a fork, and enjoy!

Nutrition Info (rough guide from Fitday)

Calories: 525      Fat: 20g     Saturated Fat: 4g         Carbohydrates: 32g         Fiber: 4g     Protein: 54g