- Makes: 4 servings
- Start to Finish: 30 mins
Poached Chicken Salad Stackup
pound skinless, boneless chicken breast halves, cut in 2-inch pieces
cup chicken broth
cloves garlic, minced
teaspoon dried oregano, crushed
5 ounce container Greek-style honey-flavored yogurt
Salt and pepper
Fresh oregano (optional)
- Finely shred peel from lemon; juice lemon. In saucepan combine peel, juice, chicken, broth, garlic, and oregano; bring to simmer over medium-high heat. Reduce heat and simmer, covered, 10 minutes or until no pink remains in chicken. Drain, reserving 1/3 cup cooking liquid.
- Meanwhile, chop half the cucumber; slice remaining. For dressing, place reserved cooking liquid in bowl; whisk in yogurt. Remove half the dressing and set aside. Add chicken to bowl along with chopped cucumber; toss to coat.
- Layer tomato and sliced cucumber on plates. Top with chicken mixture. Drizzle with some of the reserved dressing. Season with salt and pepper. If desired, top with fresh oregano. Pass remaining dressing.
Nutrition Facts (Poached Chicken Salad Stackup)
- Per serving:
- 196 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 68 mg chol.,
- 480 mg sodium,
- 13 g carb.,
- 3 g fiber,
- 7 g sugar,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Related CategoriesBoneless Chicken, Boneless Chicken Recipes, Chicken Breast Recipes, Chicken Recipes, Chicken Salad Recipes, Chicken Salad Recipes, Dinner Recipes, Healthy Recipes, Heart-Healthy Recipes, Low Cholesterol Recipes, Low Fat Recipes, Lunch Recipes, Quick and Easy Dinners, Quick and Easy Healthy Dinner Recipes, Quick and Easy Recipes, Salad Dressing Recipes, Salad Recipes, Vegetable Casseroles, Vegetable Recipes