I used low-fat feta because I couldn't find the fat free kind at my local store this week. Do use the roasted red peppers -- they really make the salad, in my opinion.
Here's my version, which is fantastic as a tote-along salad for lunch if you are working (just keep the dressing in a separate container until it is time to eat, or your lettuce will wilt horribly).
Christy's Variation of WW Greek Salad With Chicken And Lemon-Dill Dressing
Serves 4 or more
6 Tbsp water
1 1/2 Tbsp olive oil, extra-virgin
2 1/4 tsp lemon zest
4 1/2 Tbsp fresh lemon juice
1 1/2 tsp minced garlic
1 tsp table salt, or to taste
3/4 tsp black pepper, freshly ground
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
2 spray(s) cooking spray
2 cups cherry tomatoes, halved
2 small zucchini, cut into bite-sized half-moon chunks
1 tsp. minced garlic
2 tsp. olive oil
1 tsp. fresh lemon juice
4 cup(s) romaine lettuce, thickly shredded
1 cup(s) canned chickpeas, rinsed and drained
1/2 cup(s) roasted red peppers, packed in water, diced
1 cup(s) English cucumber, sliced
10 medium olive(s), Kalamata, sliced
1/4 cup(s) crumbled feta cheese
4 1/2 Tbsp dill, fresh, chopped
1/2 medium lemon(s), cut into wedges for garnish
In a small bowl, combine water, oil, lemon zest and juice, garlic, salt and pepper; remove 1/4 cup of dressing and place in a large zip-close plastic bag (or glass bowl).
Add chicken to bag (or bowl) and turn to coat; seal bag (or cover bowl) and refrigerate at least 1 hour or up to 8 hours. Cover and refrigerate remaining lemon mixture for dressing.
Preheat oven to 425 F. Mix together cherry tomatoes, zucchini, garlic, olive oil, lemon juice and some salt and pepper to taste. Prepare a sheet pan with a rim by covering in foil and then spraying it with cooking spray. Pour veggies onto pan and pop in hot oven. Roast about 30 to 45 minutes or so until tender and onions are beginning to release juices.
Meanwhile, off heat, coat grill or grill pan with cooking spray; preheat grill or grill pan over medium-high heat. Remove chicken from marinade; discard marinade.
Grill chicken, turning as needed, until cooked through, about 10 to 15 minutes.
Place lettuce on a serving platter; arrange vegetables, chickpeas, chicken, olives and cheese on top. Stir dill into reserved dressing; drizzle over salad. The Weight Watchers recipe had the salad as a composed one, like a Cobb Salad, with all the ingredients piled in its own tidy little area. I tossed mine altogether in a big bowl after chopping the grilled chicken into bite-sided pieces, and then sprinkled the whole thing with the feta. You can serve the dressing on the side if you want to save some for lunch the next day so that your lettuce won't wilt down.
They say specifically that this recipe works with Simply Filling. Adding the extra roasted veggies, I counted 2 points for some additional olive oil, but that was it.
(Great salad shot via Nate Steiner.)
2 comments:
oh yummy!
It is really good -- the fact that it's pretty healthy, too, is just a bonus. *g*
Post a Comment