I can’t believe the first day of spring is almost here! I love when the seasons change. Not just for the weather, but for how the food changes too. One of the changes I love to see in spring is more salads and sandwiches.
Today, I have a chicken salad with a greek twist to it. It has olives, tomatoes, cucumber, red onion and feta in it. All of the things you would find in a greek salad. It also incorporates chicken, greek yogurt, Greek/Italian dressing, garbanzo beans and spinach.
The salad is served all nicely wrapped up in a tortilla. You could always skip the tortilla and eat it just as a salad. Or I think it would be delicious to serve in side a nice soft pita! Either way it is easy to put together.
You could serve it for lunch or dinner! It just tastes so fresh and healthy. It is also very filling!
- 1 (16 oz) can Bush’s Garbanzo Beans or Reduced Sodium Garbanzo Beans, drained
- 1/4 cup Italian of Greek dressing
- 1/4 cup greek yogurt or light sour cream
- 1 cup cooked chicken, diced or shredded
- 1/2 cup diced cucumber
- 2 Tbsp diced red onion
- 1 roma tomato, cored and diced
- 6 (8 inch) flour tortillas, warmed slightly for easy rolling
- 1 cup spinach
- 1/2 cup feta cheese
- 6 olives (regular or Kalamata), quartered
- Place half of the garbanzo beans in a large bowl. Gently mash with a potato masher or fork.
- Add the remaining garbanzo beans, dressing, yogurt, chicken, cucumber, onion, tomato, feta, and olives to the bowl. Gently stir until well coated and and combined.
- Lay out the tortillas out on the counter and place some spinach down the center of each. Place a couple of spoonfuls of the chicken salad mixture in the center of each tortilla on top of the spinach. Serves 6.
- Roll up each tortilla tightly and serve.
Recipe adapted from Bush Beans.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Bean. My opinions are my own.