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Lemon Herb Mediterranean Chicken Salad
$0.00 Cooking Fee
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FSA/HSA eligible
Up to 10 servings
Lemon Herb Mediterranean Chicken Salad

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 ounce chicken, 2 cups of salad

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic salad uses Mediterranean herbs and grilled chicken for extra flavor.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
In a medium bowl or a large measuring cup, whisk together all of the marinade/dressing ingredients. Pour half the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the baking dish. Marinate chicken for 15-30 minutes (or up to two hours in the refrigerator, if time allows).
Meanwhile, prepare all of the salad ingredients and mix together in a large salad bowl.
Once chicken is ready to cook, heat oil in a grill pan or grill plate, over medium-high heat. Grill chicken on both sides until browned and completely cooked through, about 5 minutes per side or until an instant read thermometer registers 165 degrees F.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive15

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound boneless skinless chicken thigh or boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
For the marinade/dressing:
4 tablespoon extra virgin olive oil
3 each lemon juiced, about 1/2 cup
4 tablespoon water
4 tablespoon red wine vinegar
4 tablespoon Italian parsley chopped
4 teaspoon dried basil
3 clove garlic minced
2 teaspoon dry oregano
2 teaspoon Kosher salt
Salad
10 cup Romaine lettuce chopped into 2-inch pieces
2 each cucumber large, peeled and diced
4 each Roma tomato diced
2 each red onion thinly sliced
2 each avocado sliced
2/3 cup Kalamata olive pitted, or black olives, sliced
2 each lemon cut into wedges

Cooking Tools Required
9x13 inch glass baking dish, Colander, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat chicken in a small sauté pan over medium, or until heated through.

Nutrition
Calories: 196kcal | Carbohydrates: 3g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 692mg | Potassium: 365mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4298IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg

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Vegetarian Pasta Salad with Sun Dried Tomatoes
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Vegetarian Pasta Salad with Sun Dried Tomatoes

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Recipe adapted from:
Nagi Maehashi

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1.5 cups

Egg Free Nut Free Soy Free Vegetarian
This vegetarian hearty pasta salad combines pasta, fresh spinach, two kinds of tomatoes, red onion, feta cheese, and is then tossed in a sun dried tomato vinaigrette.
https://www.recipetineats.com/pasta-salad/

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https://www.recipetineats.com/pasta-salad/

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool. Transfer into large bowl.
Drain oil from the jar of sun dried tomatoes.
Measure out oil according to ingredients, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
Add remaining Dressing ingredients. Mix well.
Add spinach, chicken, tomato, and onion to the large bowl. Pour over Dressing. Toss well, sprinkle with dried herbs, toss again.
Just before serving, sprinkle with crumbled feta. Best served at room temperature.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce spiral pasta or other pasta of choice
10 ounce jarred sun dried tomato strips in oil
1/3 cup extra virgin olive oil more or less if needed
3 cup cherry tomatoes halved
5 ounce baby spinach
2 small red onion finely sliced
2 teaspoon Italian seasoning
6 ounce feta cheese crumbled
Dressing:
2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
4 tablespoon white wine vinegar
2 clove garlic minced
2 teaspoon Dijon mustard
2 teaspoon granulated sugar
2 teaspoon Italian seasoning
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

Nutrition
Calories: 493kcal | Carbohydrates: 47g | Protein: 11g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 15mg | Sodium: 650mg | Potassium: 783mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 3mg

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Quinoa Greek Salad and Quinoa Stuffed Bell Peppers
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Quinoa Greek Salad and Quinoa Stuffed Bell Peppers

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces per dish

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegetarian
With this selection you'll get two different quinoa dishes with 4 servings each. First, enjoy a heart-healthy salad that uses quinoa as a base, with cucumbers, tomatoes, and olives, and second, quinoa stuffed peppers with beans and vegetables that offers a significant fiber boost, helping with blood sugar management.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
For the salad:
Cook the quinoa:
Rinse 1 cup of quinoa under cold water.
In a medium pot, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is cooked and water is absorbed.
Once cooked, fluff the quinoa with a fork and set aside to cool.
Prepare the vegetables:
While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
Slice the olives and crumble the feta cheese (if using).
Make the dressing:
In a small bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk together until well combined.
Assemble the salad:
In a large mixing bowl, add the cooked and cooled quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.
Serve:
Divide the salad into 4 servings and enjoy immediately, or chill in the fridge for 30 minutes for a refreshing cold salad.
For the bell peppers
Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
Prepare the Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, garlic powder, smoked paprika (if using), olive oil, salt, and pepper. Stir everything together until evenly mixed.
Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly and mounding it on top.
Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes, or until the peppers are tender. For a slightly crispier top, remove the foil for the last 5-10 minutes of baking.
Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook35

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Salad:
1 cup quinoa
2 cup water
1 each medium cucumber diced
1 cup cherry tomato halved
1/2 whole red onion thinly sliced
1/2 cup pitted Kalamata olives
1/4 cup feta cheese crumbled
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/3 teaspoon freshly ground black pepper
For the Bell Peppers:
4 piece large bell peppers any color
1 cup quinoa uncooked
2 cup water
15 ounce canned black beans no salt added rinsed and drained
1/2 cup frozen corn kernels
15 ounce canned diced tomatoes drained
1/4 cup red onion finely chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Optional:
1/4 cup fresh cilantro chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 295kcal | Carbohydrates: 45g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 554mg | Potassium: 722mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2201IU | Vitamin C: 89mg | Calcium: 102mg | Iron: 4mg

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Italian Chopped Chicken Salad with White Beans & Balsamic Dressing
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Italian Chopped Chicken Salad with White Beans & Balsamic Dressing

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken breasts with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then chop into bite-sized pieces.
Assemble the Salad: In a large bowl, combine chopped romaine, cherry tomatoes, white beans, and red onion.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
Serve: Toss the salad with the dressing, then top with chopped chicken and Parmesan cheese.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned cannellini white beans drained and rinsed
4 cup mixed greens
1 cup cherry tomato halved
1/4 cup red onion thinly sliced
1/4 cup shredded Parmesan cheese
2 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Cooking Tools Required
12-inch saute pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs, Whisk

Nutrition
Calories: 362kcal | Carbohydrates: 28g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 263mg | Potassium: 1094mg | Fiber: 6g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 4mg | Phosphorus: 406mg

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Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing quantity

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken with 1 tbsp olive oil, garlic powder, basil, salt, and pepper. Bake for 15-18 minutes or until fully cooked. Let cool, then shred the chicken.
Assemble the Salad: In a large bowl, combine arugula, chickpeas, cucumber, and sun-dried tomatoes.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, lemon juice, salt, and pepper.
Serve: Toss the salad with the dressing, then top with shredded chicken and feta cheese.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned chickpeas drained and rinsed
6 cup baby spinach
1 cucumber diced
1/3 cup sun-dried tomatoes chopped
1/3 cup feta cheese optional
3 tablespoon extra virgin olive oil
2 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon garlic powder

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Whisk

Nutrition
Calories: 395kcal | Carbohydrates: 24g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 617mg | Potassium: 1260mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4458IU | Vitamin C: 23mg | Calcium: 171mg | Iron: 4mg | Phosphorus: 438mg

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Lemon Herb Mediterranean Chicken Salad

Lemon Herb Mediterranean Chicken Salad

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For the marinade/dressing:

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Vegetarian Pasta Salad with Sun Dried Tomatoes

Vegetarian Pasta Salad with Sun Dried Tomatoes

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Quinoa Greek Salad and Quinoa Stuffed Bell Peppers

Quinoa Greek Salad and Quinoa Stuffed Bell Peppers

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For the bell peppers

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Italian Chopped Chicken Salad with White Beans & Balsamic Dressing

Italian Chopped Chicken Salad with White Beans & Balsamic Dressing

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Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing

Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing

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