This recipe is so refreshing, and makes a perfect dinner for a spring/summer evening.
Serves: 4; Calories: 243 per serving; Carbs: 26 g; Sugars: 3g; Fat: 6g; Fiber: 6g; Protein: 25g
8 oz. shredded rotisserie chicken (about 2 cups)
1 tsp. lemon zest
1 tsp. minced garlic
3 green onions chopped
1/4 c. feta cheese
1/2 c. plain fat-free yogurt
1/2 tsp. red wine vinegar
3/4 tsp. Greek herb seasoning
1/2 c. grape tomatoes, halved
1 c. sliced cucumbers
salt and pepper to taste
1 c. baby spinach leaves
4 whole-grain pita halves
1. Toss together chicken breast, lemon zest, garlic, green onions, and feta cheese. Set aside.
2. In a small bowl, whisk together yogurt, red wine vinegar, and Greek herbs.
3. Toss the dressing with the chicken mixture and refrigerate for at least 1 hour.
4. Right before serving, divide the chicken salad evenly among the pita pockets and add tomatoes, cucumbers, and spinach with salt and pepper to taste.
Recipe from OurBestBites, 400 Calories or Less cookbook