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A Colorful Greek Salad Salsa Topped Chicken, Bursting with Flavor
If you’re looking for a fabulous tasting dish that makes a wonderful presentation, this recipe is for you. So many different taste sensations melded together to create this Greek flavored dish. It’s chock full of healthy ingredients thanks to the using boneless, skinless, chicken, Greek salad salsa tossed in a tasty reduced-fat salad dressing and topped with fat-free feta cheese. The skinny for one serving is 288 calories, 6 grams of fat and 7 Weight Watchers POINTS PLUS. The regular recipe uses all full fat ingredients and much more cheese, olives, chicken and dressing. It contains 670 calories and 49 grams of fat. You won’t miss a thing with our skinny recipe. It’s really delicious! Ingredients
- Ingredients for Roasted Potatoes
- 1 pound (1 mesh bag) teeny tiny potatoes, whole or red potatoes cut in fours
- ¾ tablespoon olive oil
- Salt and fresh ground pepper
- Ingredients to Marinate Chicken
- 1½ pounds chicken breast tenders, boneless, skinless
- 2 fresh lemons
- Salt and fresh ground pepper
- Ingredients for Greek Salad Salsa
- 2 cups grape or sugar plum tomatoes
- 1½ cup cucumber, peeled and chopped
- 1 orange or yellow pepper, trimmed and chopped
- ½ cup scallions, chopped, use white and green part
- ⅓ cup Ken’s Lite Caesar Dressing or Cardini’s Light Caesar Vinaigrette
- 2 tablespoon lemon juice
- ¼ teaspoon dried oregano
- Ingredients for Topping
- ⅓ cup fat-free feta cheese, see shopping tip
- 8 Kalamata olives, sliced
Directions
- Preheat oven to 450 degrees.
- To roast the potatoes-Place potatoes on a baking sheet. Drizzle olive oil all over potatoes and toss to coat. Sprinkle with a little salt and pepper. Bake in oven for about 25-30 minutes until soft and browned. Remove from oven, cover with foil to keep warm and set aside.
- While potatoes are roasting, place chicken tenders in a bowl. Squeeze the juice of 2 lemons all over the chicken. Sprinkle with a little salt and pepper. Place in the fridge to marinate for 15 minutes and up to 2 hours.
- To make the Greek salad salsa-Place all salsa ingredients in a bowl and toss with dressing, lemon juice and oregano. Refrigerate until ready to serve.
- To cook chicken-In a large nonstick pan, heat 1 teaspoon oil. Add chicken and cook about 3 minutes on each side over medium-high heat until completely cook through.
- To serve-Add the chicken to a large serving plate. Place the roasted potatoes all around. Top with Greek salad salsa. Sprinkle all over the top with feta cheese and olives.
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looks fabu!
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