Greek Chicken Salad

by

This Greek inspired chicken salad is perfect for picnics, pool days, and potlucks! It’s easy to make, transports well, and is an instant crowd favorite. The Greek inspired herbs used here like marjoram, dill, cinnamon, oregano, and nutmeg fill the palate with bright fresh flavors layered in between warm baking spices. All surrounded by creamy mayo, crisp cool cucumber, juicy tomato, salty olives and crisp red onion. I can almost see the Greek coastline now! 

I choose to peel the cucumber in this recipe, as many IBD patients struggle with fruit and vegetable skins. On that note, you can always peel and dice a large tomato instead of cherry or grape tomatoes if you find you don’t tolerate skins well. I do recommend deseeding the cucumbers however, so they don’t make your salad soggy from all the extra water they hold. You may be thinking, wait where is the feta? Unfortunately, feta is not SCD legal, but you could always make my Cashew goat cheese for a good substitute. I would just recommend leaving out the cranberry and herbs to make a more plain version to suit the spices in this recipe. 

Greek Chicken Salad

Serves 4
Prep: 15 min
Cooking: 20 min
Chilling: 2 hours 
Total: 2 hours 35 min
Beginner

Ingredients:

2 Chicken breasts, cooked, cooled, & diced

2 Tbsp. olive oil 

1 tsp. Dill, dried

2 tsp. Basil, dried

2 tsp. Oregano, dried 

1 tsp. Parsley, dried

1 tsp. Marjoram, dried 

½ tsp. Thyme, dried

¼ tsp. Cinnamon

¼ tsp. Nutmeg  

2 Cloves garlic, grated

2 Large cucumbers, peeled, seeded, and diced 

1 ½ Cup’s cherry or grape tomatoes, halved 

½ Cup Kalamata olives, pitted and halved

1 Small red onion, thinly sliced 

½ Cup Extra Creamy Mayonnaise (See Recipe)

Salt, TT

Black pepper, TT

      Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 375°F.
  3. Coat chicken breast in olive oil, salt, and pepper.
  4. In a small bowl mix together herbs.
  5. Set half of the herb mixture aside, and use half to coat the chicken before baking.
  6. Once chicken is ready, place in the oven and cook for 15-20 minutes, or until the internal temperature reaches 165°F.
  7. While the chicken is baking, make your mayonnaise if needed, and prepare other ingredients.
  8. To deseed the cucumbers, first peel then cut in half lengthwise. Scoop out and discard the seeds then dice.
  9. In a large bowl place grated garlic, cucumbers, tomatoes, olives, onion, mayonnaise, and other half of the spice mixture.
  10. Dice chicken once it’s cool, and add to the bowl.
  11. Mix together well, until all the ingredients are evenly distributed.
  12. Serve immediately on its own or over romaine lettuce. If you prefer it cold, refrigerate for 2 hours before eating.
  13. Keep in an airtight container for up to three days in the fridge. Enjoy!   

               

Nutrition Facts: 
Calories- 393
Carbs- 8.9 g
Fat- 30.3 g
Protein- 19.3 g