1 cup whole wheat pasta
1 cup cooked chicken, cut in cubes
1 cup cherry tomatoes, washed and cut in half
1 small zucchini, washed and chopped
½ cup black olives, pitted and cut in half
2 tablespoons lemon juice
¼ cup vegetable oil
2 cups lettuce, washed and chopped
¼ cup crumbled feta or shredded mozzarella cheese
Pepper
Mediterranean Salad
Servings: 4
Ingredients:
Directions:
- Cook pasta in 2 quarts of boiling water, rinse and drain.
- Combine pasta with chicken and vegetables (except the lettuce) and toss with the lemon juice and oil.
- Add lettuce and mix just before serving.
Suggestion: Chopped hard boiled eggs, cheese or other cooked meat can be substituted for chicken.
Recipe Category
30 minutes or less, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Mediterranean Salad
Servings: 4
Ingredients:
1 cup whole wheat pasta
1 cup cooked chicken, cut in cubes
1 cup cherry tomatoes, washed and cut in half
1 small zucchini, washed and chopped
½ cup black olives, pitted and cut in half
2 tablespoons lemon juice
¼ cup vegetable oil
2 cups lettuce, washed and chopped
¼ cup crumbled feta or shredded mozzarella cheese
Pepper
Directions:
- Cook pasta in 2 quarts of boiling water, rinse and drain.
- Combine pasta with chicken and vegetables (except the lettuce) and toss with the lemon juice and oil.
- Add lettuce and mix just before serving.
Suggestion: Chopped hard boiled eggs, cheese or other cooked meat can be substituted for chicken.
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 160 | |
| % Daily Value* | ||
| Total Fat 12g | 15% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 20mg | 7% | |
| Sodium 200mg | 9% | |
| Total Carbohydrate 6g | 2% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 1g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 8g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 20mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 167mg | 4% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.