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Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Cook Mode(Keep screen awake)
Ingredients
Creamy Feta Dressing
1cupcrumbledfeta cheese
1/2cupwhole-milk plain yogurt
1tablespoonextra-virgin olive oil
1tablespoonlemon juice
1/2teaspoongratedgarlic
1/2teaspoonsalt
1/2teaspoonground pepper
1 1/2tablespoonschoppedfresh dill
Salad
2cupsshreddedcooked chicken breast
1(15-ounce) canno-salt-added chickpeas, rinsed
2mediumPersiancucumbers, thinly sliced on an angle
1cupslicedbell pepper
1/4cupsliced almonds, toasted (see Tip)
DirectionsPrepare dressing:Combine feta, yogurt, oil, lemon juice, garlic, salt and pepper in a mini food processor; process until smooth, about 10 seconds. Stir in dill.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyPrepare salad:Divide spinach, chicken, chickpeas, cucumbers, peppers and almonds among 4 plates. Drizzle each with 1/4 cup dressing before serving.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyTipFor the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.To make aheadRefrigerate dressing (Step 1) in an airtight container for up to 3 days.Nutrition InformationServing Size: about 2 1/3 cups salad & 1/4 cup dressingCalories 378, Fat 16g, Saturated Fat 6g, Cholesterol 77mg, Carbohydrates 25g, Total Sugars 6g, Added Sugars 0g, Protein 31g, Fiber 6g, Sodium 659mg, Potassium 559mgEatingWell.com, January 2024
Directions
Prepare dressing:Combine feta, yogurt, oil, lemon juice, garlic, salt and pepper in a mini food processor; process until smooth, about 10 seconds. Stir in dill.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyPrepare salad:Divide spinach, chicken, chickpeas, cucumbers, peppers and almonds among 4 plates. Drizzle each with 1/4 cup dressing before serving.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyTipFor the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.To make aheadRefrigerate dressing (Step 1) in an airtight container for up to 3 days.Nutrition InformationServing Size: about 2 1/3 cups salad & 1/4 cup dressingCalories 378, Fat 16g, Saturated Fat 6g, Cholesterol 77mg, Carbohydrates 25g, Total Sugars 6g, Added Sugars 0g, Protein 31g, Fiber 6g, Sodium 659mg, Potassium 559mg
Prepare dressing:Combine feta, yogurt, oil, lemon juice, garlic, salt and pepper in a mini food processor; process until smooth, about 10 seconds. Stir in dill.
Prepare salad:Divide spinach, chicken, chickpeas, cucumbers, peppers and almonds among 4 plates. Drizzle each with 1/4 cup dressing before serving.
TipFor the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Tip
For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
To make aheadRefrigerate dressing (Step 1) in an airtight container for up to 3 days.
To make ahead
Refrigerate dressing (Step 1) in an airtight container for up to 3 days.
Nutrition InformationServing Size: about 2 1/3 cups salad & 1/4 cup dressingCalories 378, Fat 16g, Saturated Fat 6g, Cholesterol 77mg, Carbohydrates 25g, Total Sugars 6g, Added Sugars 0g, Protein 31g, Fiber 6g, Sodium 659mg, Potassium 559mg
Nutrition Information
Serving Size: about 2 1/3 cups salad & 1/4 cup dressingCalories 378, Fat 16g, Saturated Fat 6g, Cholesterol 77mg, Carbohydrates 25g, Total Sugars 6g, Added Sugars 0g, Protein 31g, Fiber 6g, Sodium 659mg, Potassium 559mg
Serving Size: about 2 1/3 cups salad & 1/4 cup dressing
Calories 378, Fat 16g, Saturated Fat 6g, Cholesterol 77mg, Carbohydrates 25g, Total Sugars 6g, Added Sugars 0g, Protein 31g, Fiber 6g, Sodium 659mg, Potassium 559mg
EatingWell.com, January 2024
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