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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

Mediterranean salad

JoAnna M. Lund King Features Syndicate

As refreshing a luncheon salad this side of being on a cruise on the sunny Mediterranean Sea. I can’t help with the cruise, but I can help with the salad!

GREEK CHICKEN SALAD

1 1/2 cups (8 ounces) diced cooked chicken breast

1 cup diced unpeeled cucumber

1/4 cup ( 3/4 ounces) crumbled feta cheese

1/4 cup (1 ounce) sliced ripe olives

1/2 cup fat-free mayonnaise

2 tablespoons plain fat-free yogurt

1 teaspoon dried basil

2 cups finely shredded lettuce

In a large bowl, combine chicken, cucumber, feta cheese and olives. In a small bowl, combine mayonnaise, yogurt and basil. Add dressing mixture to chicken mixture. Mix well to combine. Cover and refrigerate for at least 30 minutes. For each serving, place 1/2 cup lettuce on a plate and spoon about 3/4 cup chicken mixture over top. Makes 4 servings.

•Each serving equals: 140 calories, 4 g fat, 19 g protein, 7 g carb., 380 mg sodium, 1 g fiber; Diabetic Exchanges: 2 Meat, 1/2 Starch.