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Chicken Salad with Mint and Feta

Cooking Light
Chicken Salad with Mint and Feta
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My Notes

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Outstanding

This simple chicken salad is zesty with the flavors of mint, feta cheese, and lemon juice. It's great as is and also good served in a pita or on a bed of greens.

Yield: 6 servings (serving size: about 3/4 cup)

Ingredients

  • 3  cups  chopped skinless, boneless rotisserie chicken breast
  • 1/2  cup  chopped yellow bell pepper
  • 1/2  cup  chopped red bell pepper
  • 1/2  cup  cubed peeled English cucumber
  • 1/2  cup  (2 ounces) crumbled feta cheese
  • 1/4  cup  chopped fresh mint
  • 1 1/2  tablespoons  chopped fresh oregano
  • 2  tablespoons  fresh lemon juice
  • 1 1/2  teaspoons  extravirgin olive oil
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • Mint sprigs (optional)

Preparation

Combine all ingredients except mint sprigs in a large bowl; toss gently to combine. Garnish with mint sprigs, if desired.

Nutritional Information

Calories:
233 (28% from fat)
Fat:
7.3g (sat 2.7g,mono 2.7g,poly 1.1g)
Protein:
36.9g
Carbohydrate:
2.9g
Fiber:
0.2g
Cholesterol:
105mg
Iron:
1.5mg
Sodium:
289mg
Calcium:
75mg
Cynthia Nicholson, Cooking Light, MAY 2005

Member Ratings and Reviews

5 stars
Robin
This salad is very good! I made the following changes based on what I had available at home: I did not add yellow peppers or cucumber. I substituted fresh parsley for mint and substituted dried oregano for fresh. I also added 1/2 tsp of white wine vinegar and chopped crouton bread. I believe this salad also would be great with sliced black olives. It is very tasty, especially when allowed to marinate prior to serving.09/18/07

5 stars
dory92064
Nice change of flavors for a chicken salad - none of the overload of mayo. I added little more veggies and seasonings. I served this with CL Panzanella Salad w/Bacon, Tomato & Basil and CL Sweet & Spicy Cucumbers over Tomato Salad. Nice summer meal of salads with no hot oven.08/08/07