Prep: 25 minutes
Grill: 10 minutes • Serves: 6
Nonstick cooking spray
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
1 package (6 ounces) crumbled feta cheese (about 1-1/2 cups)
2 medium tomatoes, diced (about 1-1/2 cups)
1 small English cucumber, quartered lengthwise, then sliced 1/4-inch-thick (about 2 cups)
1/2 large red onion, chopped (about 1 cup)
2/3 cup sliced kalamata olives, drained
1/3 cup mild or hot banana pepper rings, drained
3 tablespoons packed chopped fresh dill
2 tablespoons packed chopped fresh mint leaves
1/4 cup red wine vinegar
1 tablespoon plain Greek yogurt
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup extra virgin olive oil
1.Prepare Chicken Salad: Prepare outdoor grill for direct grilling over medium heat. Spray chicken with nonstick cooking spray; sprinkle with salt and pepper. Place chicken on hot grill rack; cook 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning once halfway through cooking. Transfer chicken to cutting board; let cool. Cut chicken into 1-inch pieces.
2.Prepare Greek Dressing: In medium bowl, whisk together garlic, vinegar, yogurt, oregano, salt and pepper; slowly drizzle in oil, whisking constantly.
3.To serve, in large bowl, toss remaining ingredients with dressing. Makes about 10 cups.
Approximate nutritional values per serving:
445 Calories, 27g Fat (7g Saturated), 73mg Cholesterol,
1254mg Sodium, 24g Carbohydrates, 5g Fiber, 25g Protein
Omit the chicken for a flavorful vegetarian dish.
For on-the-go salads, layer ingredients in 24-ounce Mason jars in the following order: beans, dressing, onion, olives, cucumber, chicken, tomatoes, cheese, pepper rings, dill and mint. Cover and refrigerate up to overnight. Shake jars to distribute dressing just before serving.
> Add whole grains to this salad by mixing in cooked quinoa.