Mediterranean Chicken Salad Cucumber Boats
Ingredients
- 2 (8-oz) bone in, skinless chicken breasts
- ¼ cup olive oil, divided
- ½ tsp salt
- ½ tsp pepper
- ½ cup thinly sliced red onion
- 2 Tbsp pitted chopped kalamata olives
- 2 Tbsp lemon juice
- ¼ tsp dried oregano
- 4 cucumbers
Instructions
- Preheat oven to 375°F. Place chicken breasts in a baking dish; drizzle with 1 Tbsp oil, and sprinkle with salt and pepper.
- Bake 28 to 30 minutes or until chicken is done; cool. Debone and finely shred chicken using 2 forks or your fingers.
- Combine chicken, onion, 3 Tbsp oil, olives, lemon juice, and oregano.
- Slice cucumbers in half lengthwise; scoop out seeds. Spread chicken salad in cucumber boats.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
283
|
283
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 21 | 21 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 413 | 413 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
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