March 18th, 2010 
My Health 
Powered by Max Banner Ads
Greek Chicken Salad 1 pound chicken breast (or shirmp/protein of choice; tofu, white beans, pork loin) 2-3 tbsp Greek Seasoning (more or less depending on your preference) 2 tbsp EVOO 2 cucumbers, peeled, seeded and sliced into about 1/2 inch half moons 8 oz grape tomatoes, halved 1/4 red onion, thinly sliced 1 small can kalamata olives, drained 1/2 c crumbled reduced fat fetta cheese 1/2-3/4 c Greek Vinaigrette Fresh spinach And/or whole wheat pasta, cooked according to package directions. Preheat oven to 400. Generously drizzle and brush EVOO over chicken breast on a baking sheet lined with aluminum foil, prepared with cooking spray. Liberally sprinkle Greek seasoning over breasts. Bake for 18-20 mins, until juices run clear. Allow to cool before dicing. Mix everything in a large bowl, except fetta. Carefully incorporate fetta into salad. Cover and refirgerate for several hours. The longer it sits, the better. Serve on a bed of spinach, or pasta. Feel free to alter measurements to suit your taste.
Posted in 
Tags: 
every surgeons office is different, I would have been ok to eat this sans the dressing.
I spoke with my surgeon & dietician and they both said I wuld be fine eating this, so I have just made it and it was delicious!
you should wait and stay with the program. 2 months is way too early to start eating regular food. stay on the program..you will reap the rewards.
I would ask your surgeon, each office deals with raw veggies differently. Ours was ok with this type food at about 60 days post op.
This is exactly the kinf of food i wanna eat, im 2 and a half months out of surgery, when would you say would be a good time to try this?
looks great and easy!
Looks really good, thank you for sharing.
this is one of my favorites!