This light, but filling, low-calorie Shrimp Greek Salad is full of flavor and easy to make – a simple, healthy and delicious lunch! If you aren’t a fan of shrimp, you can swap it out for chicken. Make a few servings ahead of time and store in the fridge for an easy grab-and-go option. Step-by-step recipe and grocery list are outlined below, enjoy!

Nutrition: Shrimp Version

(Per serving. Nutrition Facts will vary with ingredient substitutions)

Serving Size	5 servings
Calories	327
Total Fat	12 g
Sodium	299 mg
Total Carbohydrate	22 g
Protein	30 g

Nutrition: Chicken Version

(Per serving. Nutrition Facts will vary with ingredient substitutions)

Serving Size	5 servings
Calories	397
Total Fat	19 g
Sodium	392 mg
Total Carbohydrate	22 g
Protein	35 g

Grocery List:

Produce:

• 1 cucumber – English cucumber or regular (English cucumber is typically pre-wrapped in plastic and near the peppers
• 2 medium tomatoes – Roma or other of choice
• 2 cups frozen green beans – found in steamer bags
• 1 medium lemon

Meat and Dairy:

• 16oz frozen cooked mini-shrimp
  • OR 1lb shredded rotisserie chicken or 1lb chicken breast
• 1 6oz container reduced fat feta cheese

From the Aisles and Bulk:

• 2 packages Uncle Ben’s pre-cooked plain rice
• 4 tablespoons sunflower seeds
• “Fini” brand balsamic glaze – if not on hand
• Olive oil – if not on hand

Ingredients:

• 2 packages Uncle Ben’s pre-cooked plain rice
• 1 cucumber – diced
• 2 tomatoes – seeded and diced
• 2 cups fresh green beans – cut into 1-inch pieces
• 16oz – frozen cooked mini shrimp – defrosted
  • OR 1lb shredded rotisserie chicken OR chicken breast, baked and diced
• 4 tablespoon sunflower seeds
• 1 container reduced fat feta cheese
• 6-8 tablespoon balsamic vinegar glaze – to taste (recommended brand: “Fini”)
• 2 tablespoon lemon juice
• 1 tablespoon olive oil

Cookware:

• 1 large bowl
• 1 large spoon
• Knife
• Cutting board
• 5 storage containers
• Baking sheet with foil

Instructions:

• If using uncooked chicken breast, bake on a lined baking sheet sprayed with cooking spray at 400 degrees for 15-20 minutes until cooked all the way through. Cool and dice chicken and set aside.
• Heat rice according to instructions, and then set aside to cool.
• Place rice, diced cucumber, diced tomatoes, cut green beans, shrimp/chicken, and sunflower seeds in bowl and mix.
• Add the balsamic glaze, lemon juice, and olive oil. Stir to combine.
• Add the feta cheese. Stir to combine.
• Divide into containers.
• Serve cold.
• Will last in fridge 4-5 days. This dish is not meant to be frozen.