Prep: 25 minutes
Grill: 10 minutes • Serves: 6
Nonstick cooking spray
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
1 package (6 ounces) crumbled feta cheese (about 1-1/2 cups)
2 medium tomatoes, diced (about 1-1/2 cups)
1 small English cucumber, quartered lengthwise, then sliced 1/4-inch thick (about 2 cups)
1/2 large red onion, chopped (about 1 cup)
2/3 cup sliced kalamata olives, drained
1/3 cup mild or hot banana pepper rings, drained
3 tablespoons packed chopped fresh dill
2 tablespoons packed chopped
fresh mint leaves
1/4 cup red wine vinegar
1 tablespoon plain yogurt
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup extra virgin olive oil
1.Prepare Chicken Salad: Prepare outdoor grill for direct grilling over medium heat. Spray chicken with cooking spray; sprinkle with salt and pepper. Place chicken on hot grill rack; cook 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning once halfway through cooking. Transfer chicken to cutting board; let cool. Cut chicken into 1-inch pieces.
2.Prepare Greek Dressing: In medium bowl, whisk together garlic, vinegar, yogurt, oregano, salt and pepper; slowly drizzle in oil, whisking constantly.
3.To serve, in large bowl, toss remaining ingredients with dressing. Makes about 10 cups.
Approximate nutritional values per serving:
445 Calories, 27g Fat (7g Saturated), 73mg Cholesterol,
1254mg Sodium, 24g Carbohydrates, 5g Fiber, 25g Protein
Dietitian’s Dish Tip:
> Lower the sodium by reducing salt in the dressing and choosing No Salt Added chickpeas. Check out sunkistsalternative.com for details on how to cut sodium without cutting flavor – replace a portion of the salt with fresh lemon juice and/or lemon zest.