Lemony Hummus Chicken Salad
Tzatziki-Cucumber Crispbread
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 tsp Greek seasoning
- 1 lemon
- ½ cup plain hummus
- 2 Tbsp olive oil
- ½ tsp pepper
- 1 large head romaine lettuce, chopped
- 1 English cucumber, chopped
- ½ cup crumbled feta cheese
- ½ cup halved pitted kalamata olives
Instructions
- Preheat oven to 400°F. Sprinkle chicken with seasoning; place on a parchment paper-lined large rimmed baking sheet. Bake 25 minutes or until chicken is done.
- Meanwhile, grate zest and squeeze juice from lemon. Whisk together lemon zest, lemon juice, hummus, oil, and pepper in a large bowl.
- Add lettuce, chicken, cucumber, cheese, and olives; toss.
Side Dish Ingredients
- ¾ cup tzatziki dip
- 6 slices multigrain crispbread
- ½ English cucumber, sliced
Side Dish Instructions
- Spread tzatziki dip over crispbread slices. Top with cucumber.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
307
|
77
|
384
|
| Fat (g) | 17 | 3 | 20 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 30 | 4 | 34 |
| Carb (g) | 8 | 10 | 18 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 625 | 154 | 779 |
| T. Sugs (g) | 2 | 1 | 3 |
| A. Sugs (g) | 0 | 1 | 1 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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