1lbraw boneless skinless chicken breastssliced into thin strips
18oz(three 6 oz bags) of lettuce(I prefer a spinach blend or Spring mix)
1medium cucumbersliced
18grape tomatoeschopped
1 1/8cupcrumbled Feta cheese
Greek Dressing:
¼cupextra virgin olive oil
¾teaspoongarlic powder
¾teaspoonoregano
¾teaspoondried basil
½teaspoononion powder
½teaspoonDijon mustard
½teaspoonsalt
½teaspoonblack pepper
2tablespoonswater
1/3cupred wine vinegar
Instructions
Dressing Instructions: Combine all ingredients in a medium bowl and whisk until combined. Pour into a sealable Tupperware container or Good Seasons bottle. Shake well before using – dressing will separate in between uses.
Salad Directions:
In a large skillet, bring the oil over medium high heat. Add the garlic, basil, oregano and rosemary and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through.
Spread 3 oz of lettuce on each plate and top each with 2 tablespoons of dressing (don’t forget to shake the dressing well in its sealed container before using). Evenly divide the cucumber slices and tomatoes between plates. Sprinkle each salad with 3 tablespoons of Feta cheese and 2 oz of chicken.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information:289 calories, 8 g carbs, 4 g sugars, 19 g fat, 6 g saturated fat, 24 g protein, 3 g fiber (from myfitnesspal.com)MyWW SmartPoints per serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 7 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPointsWeight Watchers Points Plus: 8 per serving(P+ calculated using the recipe builder on weightwatchers.com)An Emily Bites Original; dressing adapted from allrecipes