Description
My go to order at a restaurant is normally a Greek Salad with Grilled Chicken, and the addition of roasted red peppers and artichokes makes it even better. This is super healthy, and tastes great with all the vegetables, meat, and feta. This also works well as a side without the meat too, or pair it with my Whole Wheat Pita Bread for a Greek Salad Pocket Pita. Or you can check out any of my other salad recipes!
Time
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Cost
Total Cost:
Cost per Serving:
$3.07
Ingredients
Serving(s)
Roasted Peppers
- 2 medium Bell pepper
- 1 tsp Extra virgin olive oil
- 1/2 tsp Black pepper, ground
Salad
- 1 head Romaine lettuce
- 1 medium Onion
- 3 medium Tomato
- 14 oz can Artichokes
- 15.5 oz can Chickpeas, drained and rinsed
- 4 oz, 3/4 cup, crumbled Feta cheese
- 4 tbsp Kalamata olives
Protein
- 12 oz Simple Shredded Chicken
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 400F, and line a cookie sheet with parchment paper. Wash and cut your peppers into long, thin strips. Toss with oil and black pepper. Roast at 400F for about 30 minutes, or until softened and lightly charred. Set aside
- Meanwhile, prepare the rest of the salad. Thinly slice your lettuce, and wash in a salad spinner. Cut your onion into a small dice. Wash your tomatoes, and cut into a medium dice
- Drain and rinse the can of artichokes and the can of chickpeas. Add to the salad
- Top the base with crumbled feta cheese, kalamata olives, and your protein source
Notes
- For the protein source, I'll be using leftover Simple Shredded Chicken, but any sort of protein source will work, like grilled chicken/salmon, sauteed ground beef/turkey, crumbled tofu, or canned tuna. I prefer to add the meat to the individual bowls instead of the entire salad. So take out a serving of salad, top with chicken, and any additional feta or olives if desired
- For a more typical dressing, check out the links below
- For an unconventional dressing, I normally just throw some combination of dijon mustard, sauerkraut, hot sauce, salsa, or avocado on most of my salads. But I like pretty much anything you'll find in Savory Sauces, like hummus, pesto, or even pasta sauce, all linked below
- Roasted Red Pepper Hummus
- White Bean Blue Cheese Dressing
- Lighter Mayo Substitute
- 'Cheesy' Garlic Hummus
- Lemon Baba Ganoush Without Oil
- Date Sweetened Ketchup
- Oil Free Basil Pesto
- Classic Tahini Hummus
- Creamy Pesto Hummus
- Golden Sweet Potato Hummus
- Avocado Pesto - Vegan and Oil Free
- Mediterranean Roasted Eggplant Hummus
- Creamy Roasted Beet Hummus
- Five Minute Salsa (No Garlic/Onion)
- Holy Guacamole
- Simple Pasta Sauce
- Lemony Taco Inspired Hummus
- Creamy Pesto Dip
- Unsweetened BBQ Sauce
Nutrition Facts
------------------------------------------
Total Fat: 20.4g (26 %)
Saturated Fat: 6.4g (32 %)
Polyunsaturated Fat: 2.7g
Monounsaturated Fat: 4.8g
Cholesterol: 167mg (56 %)
Sodium: 1337mg (58 %)
Total Carbohydrate: 34.1g (12 %)
Fiber: 11.7g (42 %)
Net Carbs: 22.4g
Total Sugar: 10.5g
Protein: 41.7g (83 %)
------------------------------------------
------------------------------------------
Vitamin B12: 1.41mcg (59 %)
Vitamin D: 0.11mcg (1 %)
------------------------------------------
Calcium: 241mg (19 %)
Iron: 4.06mg (23 %)
Magnesium: 101mg (24 %)
Potassium: 1130mg (24 %)
This post may contain affiliate links