Feta Chickett Salad

February 16th, 2012

As part of my journey to get back into shape, I’m implementing small healthy changes in my regular daily routine.  I don’t want losing weight to feel like too much work, nor do I want to feel deprived.  Deprivation is the leading cause of diet demise (at least, one would think so, right?).

So some of these changes include:

Taking a brisk walk during my 30 minute lunch break (and just eating at my desk while I work).
Hopping on the stationary bike while watching TV in the evening for 20 minutes a few times a week.
Having three Hershey’s Kisses after dinner to satisfy my “dessert” craving.
Eating higher carb meals (like pasta, rice or potatoes) at mid-day, but eating low carb at dinner.

For the past several weeks, my dinners have consisted of Chickett salads in a low-carb pita with a side of fruit salad (and three Dark Chocalate Mint Truffle Hershey’s Kisses – TOO DIE FOR!).  I have been rotating between two different salad recipes, and this week’s menu is the Feta Chickett Salad.

For those of you unfamiliar with Chickett, familiarize yourself with it!  It is FABULOUS!  Hands down better than any fake or real chicken product I’ve ever eaten.  Here’s a little summary of Chickett from my “vegetarian living” page.

On the to-do list is to find more low-carb recipes, but until then I’ll stick to my chickett salads…

Feta Chickett Salad
1 roll Worthington Chickett, diced
1/2 red pepper, diced
6 oz container feta cheese
1 cucumber, diced (you can peel or not peel or peel in stripes – what evs!)
1/2 – 3/4 cup heaping cup of light mayonnaise (1/2 cup will be more dry, 3/4 cup will be very creamy)
Pepper, to taste

1.  Combine all ingredients in a large bowl. Chill at least one hour before serving.
2.  Serve in a pita, roll, lettuce cup (as shown below) or with crackers.

I will be submitting this recipe to the following fabulous food events:
My Meatless Mondays

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