Recipes

Greek Peasant Salad with Chicken Recipe

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Atkins Greek Peasant Salad with Chicken
11.4g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:Mediterranean/Greek
Cook Time: 8 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
44.5g

Protein

33.9g

Fat

4g

Fiber

543cal

Calories

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INGREDIENTS

  • 16 oz Chicken Breast Filet, skinless
  • 0 3/4 tsp Salt
  • 0 3/4 tsp Black Pepper, ground
  • 1 fruit without seeds Lemons
  • 5 Large Leaf (15g) Butterhead Lettuce (Includes Boston and Bibb types), Raw
  • 11 1/2 ounces Heirloom tomato
  • 5 oz Tomato
  • 1 1/4 cup(s) Cucumber, peeled, chopped (1 cup= 133 g)
  • 0 3/4 each Red Bell Pepper, medium
  • 2 ounces Red onion (1 cup= 5.6 ounces)
  • 20 each Kalamata Olives
  • 7 oz Feta Cheese
  • 0 1/2 tsp Oregano, ground
  • 2 1tsp Olive Oil
  • 0 1/4 cup Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 0 1/4 tsp Garlic

DIRECTIONS

Ingredient notes: We recommend choosing a block of feta cheese and a high quality virgin olive oil for this recipe.
  1. Heat grill on high flame. Slice chicken breast into ¼-inch thick filets. Combine ½ teaspoon salt and ½ teaspoon pepper. Sprinkle chicken filets evenly with salt and pepper mix. Cut lemon into ½-inch slices. Reduce grill to medium flame, and cook chicken and lemons until cooked through, 3-4 minutes per side. Place on a plate with a foil tent to keep warm.
  2. On a large platter, arrange torn lettuce evenly over the bottom. Chop tomatoes into ½-inch cubes and mound in the center of the lettuce covered platter. Add chopped cucumber to one side of the tomato. Chop the bell pepper into large chunks and add to the platter opposite the cucumber. Arrange the chicken on one end of the platter along with the lemon slices. Slice red onion and arrange over the platter. Top platter evenly with olives. 
  3. Slice the feta into 4 even portions (do not crumble). Arrange on top of the platter. Sprinkle feta with ¼ teaspoon oregano, and pour ½ teaspoon olive oil over each piece of feta.
  4. In a jar with a tight fitting lid, shake together ¼ cup olive oil, red wine vinegar, ¼ teaspoon black pepper, ¼ teaspoon oregano, minced or pressed garlic, and 1/8 teaspoon salt. Pour dressing evenly over the salad platter and serve.

Cooking Tip