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
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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