Pea & Chicken Greek Salad

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This is one we had tonight. As always, I had to make some modifications based on what we had on hand. It turned out pretty delicious, though, especially the last few bites that got to soak in the dressing a bit longer. We had some leftovers too, and I hope to eat them asap tomorrow to see if they’re even more delicious than our dinner tonight.

So, substitutions– The original recipe includes edamame, but I don’t typically have that on hand, so I used shell peas instead. They were great. The original recipe also calls for romaine lettuce. Our CSA gave us leaf lettuce, so that’s what I went with. I’m also not a big lover of feta cheese, and find that when we buy it, we don’t use it quickly. So instead I went with our delicious Pecorino Romano that we have on hand in the fridge. And the original recipe calls only for kalamata olives, but I had a lot of other olives on hand, so I used a mixture. And… even after I had Steve run to the grocery store to get me red onion, I forgot to slice it up and add it. Oh, and I almost forgot… I added wine to the water the chicken cooked in, which gave it an amazing aroma and a nice taste.

Pea & Chicken Greek Salad

Pea & Chicken Greek Salad

(Adapted from Eating Well, July/August 2015 Issue)

Active: 30 Mins
Serves: 4 (2 1/4 cup each)

1 8 oz boneless skinless chicken breast, trimmed
1/2 cup white wine
1/4 cup red wine vinegar
3 Tb extra virgin olive oil
1/4 tsp salt
1/4 tsp ground pepper
8 oz shell peas, shelled
8 cups lettuce
1 cup halved grape tomatoes
1/2 cucumber, sliced
1/4 cup slivered fresh basil
1/4 cup sliced olives (all kinds)
1/4 cup slivered red onion [I forgot it, but I think it would be good to keep in]

1.) Place chicken in a medium sauce pan and add water and white wine to cover by 2 inches. Bring to a boil. Reduce heat to a simmer and cook until a thermometer inserted into the chicken reads 165 degrees, about 12-15 minutes. Transfer chicken to a cutting board and let cool for 5 minutes. Chop into bite-sized pieces.

2.) Meanwhile, whisk vinegar, oil, salt, and pepper in a large bowl. Add peas, lettuce, tomatoes, cucumber, cheese, basil, olives, onion, and the chicken. Toss to coat.

Nutrition (original recipe): 336 Cal; 22 g Fat (sat 5g); 48 mg Chol; 14 g Carb; 22 g Protein; 6 g Fiber; 550 mg Sodium

Weight Watcher’s Points (adapted recipe): 7*

* This ended up being less points due to the swap in peas for edamame.

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