12 March, 2016
Creamy Greek Garlic Chicken Salad
[blue_heading] Creamy Greek Garlic Chicken Salad $1.66 per two cups [/blue_heading]
Try this Creamy Greek Garlic Chicken Salad for lunch or dinner. It’s simple to make and has a high protein and low carb nutrition profile. Use only a few cloves of garlic or use a lot, like me!
This should stay good in the fridge for a few days.
*Make any substitutions you or your family would like, then come on back and share your results with us.
-Cheapstir
Ingredients
- 2 cucumbers (peeled) $1.76
- 6 tomatos $3.50
- 1/2 large Purple Onion $0.45
- 1/2 cup shredded cheese $0.38
- 2 tbsp Dry oregano $0.08
- 3 cooked chicken breasts $2.48
Dressing
- 1 cup non-fat plain yogurt $0.95
- 1/4 cup Fresh lemon juice $0.15
- 3 cloves garlic minced $0.18
- 1 tsp Dry dill $0.02
- 1 tsp salt & pepper $0.02
Servings: 12 cups
Instructions
- Peel the cucumbers.
- Slice and dice those cumbers'
- Chop the onion.
- Wash and chop the tomatos. Yes, it's tomatos and not tomatoes.
- Place all chopped veggies into a large bowl.
- Mince the garlic cloves. Use as much garlic as you'd like.
- Although not my favorite, I used Walmart's brand of non-fat plain yogurt.
- Squeeze the lemon juice into a small bowl (leave out the seeds please ) with the yogurt and minced garlic, dill and S&P.
- Mix it all up until well combined and give it a taste to see what needs to be added if anything for you.
- Now bring it all together in that large bowl of chopped veggies.
- Top it with your favorite cheeses and enjoy.
- Leftovers can be kept in the fridge for up to 3 days before the taste starts to suffer.
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