Chicken Summer Salad

1025X746 Chicken Summer Salad Blog 01

Add ½ cup of cooked whole grains for a more filling meal. Also, swap in your favorite seasonal veggies to keep things fresh!

Prep Time: 10 Minutes

Total Time: 10 Minutes  

Makes: 1 Serving


  • 2 teaspoons olive oil (Vegetarians: 1 tablespoon)
  • 1 tablespoon red wine vinegar
  • 4 ounces skinless, boneless rotisserie chicken, chopped (Vegetarians: Substitute ¾ cup canned, no-salt-added black eyed peas, drained and rinsed)
  • ½ tomato, chopped
  • ½ cup fresh or frozen cooked green beans
  • ½ cucumber, chopped
  • 2 radishes, sliced
  • 2 teaspoons finely chopped red onion
  • 1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
  • Dash salt
  • Freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon light feta cheese


  1. In a medium bowl, combine oil and vinegar.
  2. Add chicken (or black eyed peas), tomato, green beans,
    cucumber, radishes, onion and oregano.
  3. Season with salt and pepper to taste. Place salad on a dish, crumble feta on top and serve.

Nutrition Facts (Per serving):

Calories: 367, Total Fat: 20g, Protein: 35g, Saturated Fat: 5.3g, Carbohydrate: 13g, Cholesterol: 105mg, Dietary Fiber: 4g, Calcium: 137mg, Total Sugars: 6g Sodium: 399mg

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