Photo: Anna Pelzer
Grilled Chicken Salad with Tomatoes, Spinach, and Feta
9 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
482
Calories
41g
Protein
27g
Fat
18g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 10.5-ounce jar marinated feta cheese cubes in oil with herbs and spices
- 2 tablespoons chopped fresh oregano
- 2 tablespoons red wine vinegar
- 4 skinless boneless chicken breast halves
- 1 large red onion, peeled, cut through root end into 1/2-inch wedges
- 1 5-ounce package baby spinach leaves
- 1 pound tomatoes (preferably heirloom) in assorted colors, cut into wedges
- 1 9-ounce container teardrop tomatoes
- 1/2 cup halved pitted Kalamata olives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes