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–+ servings
Mediterranean diet for GLP-1 nausea on a cutting board,

GLP-1 Friendly Chicken Salad

Print Recipe
A bright, zesty salad packed with protein that is perfect for meal prep or a quick assembly luch.
Course Lunch, Salad
Cuisine Mediterranean
Keyword chicken breast, cucumber, feta, GLP-1 friendly meals, glp-1 friendly recipes, parsley, tomatoes
Prep Time 15 minutes
Refrigerate 30 minutes
Total Time 45 minutes
Servings 1 person
Calories 400
Author Racheal Salazar

Ingredients

  • 4 ounces chicken breast cooked and cubed
  • 1 cup cucumber cubed
  • 1/2 cup cherry tomatoes
  • 1 bunch parsley chopped
  • 2 tbsp feta crumbled
  • 1 tbsp olive oil extra virgin
  • 1 tbsp lemon juice
  • 1/2 tsp oregano dried
  • 1/4 tsp black pepper

Instructions

  • Add the cucumber, cherry tomatoes, parsley, and feta to a mixing bowl. Don’t just sprinkle the parsley on top. Treat it like a leafy green for the freshest bite.
  • In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, and black pepper. Let the dressing sit for about 5 minutes so the oregano has time to infuse.
  • Pour the dressing over the salad and toss gently to coat. For the best flavor, chill the salad for 20 to 30 minutes so the herbs and lemon have time to settle in.
  • When ready to eat, top with the warm chicken. Add a final crack of black pepper and enjoy.

Notes

  • Can be refrigerated for up to 4 days.

Nutrition

Calories: 400kcal | Carbohydrates: 13g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 563mg | Potassium: 1135mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5460IU | Vitamin C: 104mg | Calcium: 298mg | Iron: 5mg