Mediterranean Chicken Salad With Rice

Mediterranean Chicken Salad With Rice

Mediterranean Chicken Salad With Rice

Noah Quezada RDN
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 Servings
Calories 345 kcal

Ingredients
  

  • 1 clove Garlic Fresh: (3.0 g)
  • 1 tsp Oregano Dried: 1.0 g)
  • 1 tsp Basil Dried: (0.7 g)
  • 1 dash Salt
  • 6 servings Chicken Broiler, Rotisserie, Breast: (510.0 g)
  • 2 large Cucumber Raw, With Peel: (602.0 g)
  • 2 cups Tomato Raw (Includes Cherry, Grape, Roma): (360.0 g)
  • 1 tsp Black Pepper Ground: (2.3 g)
  • 1 medium Onion White, Yellow or Red, Raw: 1 medium (110.0 g)
  • 6 tbsp Feta Cheese: 6 tbsp 56.3 g
  • 12 tbsp Black Beans Canned, Drained: (129.0 g)
  • 6 cups Kale (126.0 g)
  • 3 cups Rice Cooked: (606.0 g)

Instructions
 

  • Rice: Cook brown rice as directed on package. Allow to cool.
  • Prep Veggies: Wash and chop cucumbers, tomatoes, kale, and dice onion. Drain and rinse black beans. Mix together.
  • Chicken: Cook chicken breast (grill, bake, slow cook, or broil). Cut into pieces.
  • Assemble: Layer 1-2 cups veggie-bean mix, 3 oz chicken, and 1/2 cup rice in a bowl.
  • Finish: Top with 1 tbsp feta, season with garlic, oregano, basil, salt, and pepper. Add low-calorie dressing.

Notes

Calories: 344.5 kcal 
Total Fat: 6.8 g 
Saturated Fat: 2.4 g 
Trans Fat: 0.1 g
Cholesterol: 81.4 mg 
Sodium: 515.4 mg 
Total Carbohydrate: 41 g 
Dietary Fiber: 7.1 g 

Noah Quezada is a Registered Dietitian Nutritionist located in Denver, Colorado. Over the course of more than a decade, he has gained extensive experience in helping clients manage their weight through in-person sessions. Noah is also the 2023 President of the Colorado Academy of Nutrition and Dietetics.