Greek Chopped Salad with Shrimp

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 Size5 servings
Calories327
Total Fat12 g
Sodium299 mg
Total Carbohydrate22 g
Protein30 g

Nutrition: Chicken Version

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

Serving Size5 servings
Calories397
Total Fat19 g
Sodium392 mg
Total Carbohydrate22 g
Protein35 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.

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