Greek · Lunch
Wild Greens Salad (GLP-1)
A protein-forward Greek-style salad built on wild greens and shredded chicken breast, dressed with lemon, olive oil and oregano, finished with feta and white beans for fibre. Bitter greens, briny olives and tangy feta balance the lean protein, making it easy to digest and light but genuinely filling.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
389Calories
45.9gProtein
13.4gFat
21.3gCarbs
2.6gSugar
7.6gFiber
952mgSodium
128mgChol
5.1gSat Fat
950mgPotassium
270mgCalcium
4.3mgIron
0.5mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Trim and roughly chop the wild greens. Drain and rinse the cannellini beans. Poach the chicken in simmering water for 10 minutes until opaque, then shred.
2
Wilt
Add chopped greens to the same pot off heat and let sit 1 minute in residual water until just wilted, then drain well.
3
Build
Combine wilted greens, shredded chicken, cannellini beans, olives and dill in a bowl. Whisk lemon juice, olive oil, minced garlic, oregano, salt and pepper. Toss to coat.
4
Plate
Transfer to a plate and scatter crumbled feta over the top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g chicken breast
- 4 cups120g wild greens (dandelion greens or chard)
- 1 cup90g, about a third of a 15 oz can cannellini beans
- 2 oz56g feta cheese
- 1010 black olives
- 1/2 cup12g fresh dill
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp extra-virgin olive oil
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- salt, to taste
- black pepper, to taste
