Healthy Eating - Greek Luncheon Salad
I was, thankfully, blessed my entire life with being able to maintain my weight 'below' my desired weight. With athletics and a familial history of high metabolism, I soared through life with no worries about weight at all. Well...until I hit 50 and something changed - likely my metabolism and the number of hours I spent behind my keyboard/computer and not in the gym or playing tennis!
About a year ago, I decided I was tired of 'fighting' the weight gain and decided to sign up on a plan that my friends who were in the medical profession were swearing by. I lost my weight and transitioned about a year ago from being on that 'diet' to simply maintaining my weight.
Well, I put back on 14 pounds of the pounds I lost and swore that I would never reach the weight at which an additional 20 pounds would put me! So, I decided to forgo a regimented dieting program and move towards healthy eating - no, not vegan, not pescatarian, flexitarian or macrobiotic diets - just good, healthy eating.
I've lost two of those 14 pounds in 3 days by simply eating healthy foods 5 times a day. This is my lunch for today and I enjoyed it so much, I had to share! I had most everything (including the Skinny Girl Poppyseed dressing, believe it or not!) and picked up the couple of items I didn't have.
I couldn't believe how much LUNCH this salad provided - I didn't think I could finish it, it was so much. Great fiber, low calorie, low carbs, low fat and super healthy but, quite satisfying.
Here's the recipe...
- 4 oz chicken breast, chopped
- 2 Tbsp reduced-fat feta cheese
- 4 large olives, halved
- 10 cherry tomatoes, halved
- 1 cucumber, chopped
- 30 grams green bell pepper, sliced thinly
- 30 grams red onion, sliced thinly
- 2 cups spring mix lettuce
- 2 Tbsp Skinny Girl poppyseed dressing
- Salt to taste
- Pepper to taste
- Garlic powder to taste
- 0 calorie cooking spray
Spray a skillet with 0 calorie cooking spray (I used a small, 8-inch skillet). Brown chicken in skillet. Season with salt, pepper and garlic powder. Once cooked, set chicken aside. Place spring mix in a bowl. Top spring mix with feta cheese, olives, tomatoes, cucumber, bell pepper & onion; add chicken and dressing. Enjoy!
While I did have the Skinny Girl poppyseed dressing, I substituted Ken's fat free pecan raspberry vinaigrette dressing and the salad was delish!
© Debe Maxwell, CRS | The Maxwell House Group | Savvy + Company | SavvyBroker@me.com | Healthy Eating - Greek Luncheon Salad