Lemony Hummus Chicken Salad
Tzatziki-Cucumber Crispbread
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- ¼ tsp Greek seasoning
- ½ lemon
- 3 Tbsp plain hummus
- 1 Tbsp olive oil
- ¼ tsp pepper
- ½ head romaine lettuce, chopped
- ½ cup chopped English cucumber
- ¼ cup crumbled feta cheese
- ¼ cup halved pitted kalamata olives
Instructions
- Preheat oven to 400°F. Pound chicken to an even thickness between plastic wrap using a meat mallet. Sprinkle chicken with seasoning; place on a rimmed baking sheet coated with cooking spray. Bake 25 minutes or until chicken is done.
- Meanwhile, grate 1 tsp zest and squeeze 1 Tbsp juice from lemon half. Whisk together lemon zest, lemon juice, hummus, oil, and pepper in a small bowl.
- Cut chicken into bite-size pieces. Toss together lettuce, chicken, cucumber, cheese, and olives in a medium bowl; drizzle with hummus dressing.
Side Dish Ingredients
- ¼ cup sliced English cucumber
- ¼ cup tzatziki dip
- 2 slices multigrain crispbread
Side Dish Instructions
- Spread tzatziki dip on crispbread. Top with cucumber.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
492
|
76
|
568
|
| Fat (g) | 31 | 3 | 34 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 44 | 4 | 48 |
| Carb (g) | 9 | 10 | 19 |
| Fiber (g) | 2 | 3 | 5 |
| T. Sugs (g) | 2 | 1 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
