SERVINGS: 1 PREP TIME: 15 MINUTES COOKING TIME: 0 MINUTES
INGREDIENTS
1 cup, cooked, diced [135 g] Rotisserie Chicken (Skin
Not Eaten)
1 medium [201 g] Cucumber (Diced)
0.5 cup [74.5 g] Cherry Tomatoes (Halved )
0.5 medium (approx 2-3/4″ long, 2-1/2″ dia) [57 g] Red
Bell Pepper (Diced)
0.5 cup [82 g] Garbanzo Beans (Rinsed)
0.25 small [37 g] Red Onions (Diced)
0.13 cup [15.6 g] Kalamata Olives (Pitted and halved )
3 tbsp [42 g] Red Wine Vinegar
0.5 tbsp [7 g] Olive Oil
2 tsp, ground [1.2 g] Oregano
1 tsp [1.2 g] Kosher Salt
DIRECTIONS
1. In a small bowl, combine the red wine vinegar, olive
oil, oregano, and salt to make the dressing. Store the
dressing in a sealed container at room temperature
until ready to serve.
2. Add the rotisserie chicken, cucumber, cherry
tomatoes, red bell pepper, garbanzo beans, red onion,
and kalamata olives to a large bowl. Gently toss until
combined. Refrigerate until ready to serve.
3. Right before serving, add the dressing to the salad and
gently toss all ingredients together until combined.
NUTRITION INFO
Calories : 559.65 Fat : 23.71 g Carbs : 38.45 g Protein : 49.19 g Fiber : 13.24 g Sugar : 12.07 g
Greek Chopped Salad
