Active Time:

20 mins

Total Time:

20 mins

Servings:

4

Nutrition Profile:

Ingredients

1cup crumbled feta cheese

1/2cupwhole-milk plain yogurt

1tablespoonextra-virgin olive oil

1tablespoonlemon juice

1/2teaspoon grated garlic

1/2teaspoonsalt

1/2teaspoonground pepper

1 1/2tablespoons chopped fresh dill

1 (5-ounce) package baby spinach

2cups shredded cooked chicken breast

1(15-ounce) canno-salt-added chickpeas, rinsed

2medium Persian cucumbers, thinly sliced on an angle

1cup sliced bell pepper

1/4cup

sliced almonds, toasted (see Tip)

Directions

Prepare dressing: Combine feta, yogurt, oil, lemon juice, garlic, salt and pepper in a mini food processor; process until smooth, about 10 seconds. Stir in dill.

Prepare salad: Divide spinach, chicken, chickpeas, cucumbers, peppers and almonds among 4 plates. Drizzle each with 1/4 cup dressing before serving.

Tip

For the best flavor, toast nuts before using in a recipe.

To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

To make ahead

Refrigerate dressing (Step 1) in an airtight container for up to 3 days.

Nutrition Information

Serving Size: about 2 1/3 cups salad & 1/4 cup dressing

Calories 378, Fat 16g, Saturated Fat 6g, Cholesterol 77mg, Carbohydrates 25g, Total Sugars 6g, Added Sugars 0g, Protein 31g, Fiber 6g, Sodium 659mg, Potassium 559mg