Active Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Nutrition Profile:

- Sesame-Free

- Soy-Free

- High-Protein

- Egg-Free

- Gluten-Free

Ingredients:

- 1 cup crumbled feta cheese

- 1/2 cup whole-milk plain yogurt

- 1 tablespoon extra-virgin olive oil

- 1 tablespoon lemon juice

- 1/2 teaspoon grated garlic

- 1/2 teaspoon salt

- 1/2 teaspoon ground pepper

- 1 1/2 tablespoons chopped fresh dill

- 1 (5-ounce) package baby spinach

- 2 cups shredded cooked chicken breast

- 1 (15-ounce) can no-salt-added chickpeas, rinsed

- 2 medium Persian cucumbers, thinly sliced on an angle

- 1 cup sliced bell pepper

- 1/4 cup sliced almonds, toasted (see Tip)

Directions:

1. Prepare the dressing by combining feta, yogurt, olive oil, lemon juice, garlic, salt, and pepper in a mini food processor. Process until smooth, about 10 seconds. Stir in the chopped dill.

2. Divide the spinach, chicken, chickpeas, cucumbers, peppers, and almonds among 4 plates. Drizzle each plate with 1/4 cup of the dressing before serving.

Tip: For the best flavor, toast the almonds before using them in the recipe. Place them in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, for about 2 to 4 minutes.

To make ahead: Refrigerate the 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