Lemon Chicken Salad with Feta

Servings: 4

INGREDIENTS

• 1 lb chicken breasts
• 1⁄2 tsp oregano
• 1⁄2 tsp paprika
• 1⁄2 tsp salt
• 2 tsp grated lemon zest
• 1⁄4 cup fresh lemon juice
• 4 tsp olive oil
• 4 cucumbers, peeled, halved, sliced
• 2 cans tomatoes, diced, drained
• 4 stalks celery, halved, sliced 1⁄4 cup chopped fresh mint
• 2 oz crumbled feta cheese
• 1⁄4 cup Kalamata olives, drained, pitted, chopped

DIRECTIONS

• preheat broiler.  Rub chicken with oregano, paprika and 1⁄4 tsp salt.

• broil 6” from heat for 4 mins per side.

• transfer to cutting board and when cool enough to handle, slice diagonally into 3⁄4” strips.

• in a large bowl, whisk together the remaining 1⁄4 tsp salt, lemon zest, lemon juice and oil.  Add the chicken, cucumber, tomatoes, celery and mint, then toss to combine.

• sprinkle with feta and olives.

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Calories (per serving): 263 / Protein: 29g / Carbs: 7g / Fat: 13g