Lemony Hummus Chicken Salad
Tzatziki-Cucumber Crispbread
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ½ tsp Greek seasoning
- ½ lemon
- ¼ cup plain hummus
- 1 Tbsp olive oil
- ¼ tsp pepper
- ½ head romaine lettuce, chopped
- ½ English cucumber, chopped
- 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 parchment paper-lined rimmed baking sheet. Bake 25 minutes or until chicken is done.
- Meanwhile, grate zest and squeeze juice from lemon half. Whisk together lemon zest, lemon juice, hummus, oil, and pepper in a medium bowl.
- Add lettuce, chicken, cucumber, cheese, and olives; toss.
Side Dish Ingredients
- ¼ cup tzatziki sauce
- 2 slices multigrain crispbread
- ½ cup sliced English cucumber
Side Dish Instructions
- Spread tzatziki sauce on crispbread. Top with cucumber.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
515
|
78
|
593
|
| Fat (g) | 32 | 3 | 35 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 45 | 4 | 49 |
| Carb (g) | 11 | 11 | 22 |
| Fiber (g) | 3 | 3 | 6 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
