Dietitians Dish – April 19, 2021
Simplify with One-Dish Recipes and Meal Prep
Imagine how great it would be to pre-cook some chicken on the weekend, and then use it in multiple meals during the week. Or, chopping up a variety of vegetables for salad toppers, or to use in a one-dish meal. Prep ahead is the secret to finding more time during the week!
Dedicating a little time once a week to clean, chop and pre-cook some staple foods can make “what’s for dinner?” decisions a breeze! It’ll leave you more time to enjoy the longer, warmer days. And, while we’re still striving to avoid cooking fatigue, having staple items precooked or chopped can make getting creative in the kitchen a lot easier.
If you like the fresh simplicity of Mediterranean flavors, you’ll love this Greek Chicken Salad option.
Chopped Greek Chicken Salad
Ingredients
- Chicken Salad
- 1 lb. pre-cooked chicken, diced
- 1 can (15 ounces) garbanzo beans, rinsed and drained
- 1 package (6 ounces) crumbled feta cheese
- 2 medium tomatoes, diced
- 1 seedless cucumber, in 1/4-in thick quarters
- 1/2 large onion, chopped
- 2/3 cup sliced kalamata olives, drained
- 1/3 cup banana pepper rings, drained
- 3 Tbsps. packed chopped fresh dill
- 2 Tbsps. packed chopped fresh mint leaves
- Greek Dressing
- 2 garlic cloves, crushed with press
- 1/4 cup red wine vinegar
- 1 Tbsp. plain yogurt
- 1-1/2 tsps. dried oregano
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup extra virgin olive oil
Directions:
- In a large bowl, toss in all chicken salad ingredients.
- In medium bowl, whisk together garlic, vinegar, yogurt, oregano, salt and pepper; slowly drizzle in oil, whisking constantly.
- To serve, toss ingredients in the large bowl with the dressing. Makes about 10 cups or 6 servings.