Have you ever been to Noodles and Company?
They're so delicious. But they are called NOODLES and Co which means they're filled with carbs. But they do have salads. I love their 'The Med' salad. It's only 350 calories without the chicken and about 500 with the chicken. Not bad!
I crave it all the time but for 5-6 bucks a pop, it adds up. So, I make my own at home!
This salad is so good and so simple to make. I don't know why I didn't try it sooner!
And on top of that homemade this salad AND THE CHICKEN (not including olives) is total:
209 calories, 18 grams of Carbs, 4 grams of Fat, 29 grams of Protein, and 3 grams of fiber.
Whereas, Noodle and Co's version (without chicken) is:
330 calories, 44 grams of carbs, 13 grams of fat, 9 grams of protein, and 4 grams of fiber.
The Parmesan crusted chicken is:
200 calories, 8 grams of carbs, 10 grams of fat, 20 grams of protein, and <1 grams of fiber.
tsk, tsk, tsk.
What you need:
1 cup cavatappi pasta (I used 1/4 cup (dry) Dreamfield's Penne since it's low carb)
1 red onion
A handful of black olives
For the Dressing:
1-2 tsp. sriracha hot sauce
1/4 cup olive oil
1/4 cup greek yogurt
2 tbsp. lemon juice
1 tsp. lemon zest
1 garlic clove, minced
1 tbsp. feta cheese, crumbled
Salt & Pepper to taste
What you need to do:
Boil pasta until al dente.
Assemble dressing (I made mine REALLY garlic-y and had a ton left over)
I like to put my salads in a container and shake until its all mixed together then either eat it from the container or move to a plate. It's best to do something like this with this salad.
If you want to add chicken:
I LOOOVE their Parmesan crusted chicken breast. So I made my own!
Fillet a chicken breast. Heat a greased pan to medium high. Sprinkle salt and pepper on each side of the chicken. (You can also use a meat tenderizer to flatten) Once covered, Sprinkle Parmesan on the chicken until well covered. Place in heated pan and turn the heat down to about a 4-5 (medium-low) and cover.
Flip after about 3-5 minutes and cover. In about 3 minutes you are going to turn off the heat and just let the chicken sit there for about another 5 minutes. This lets the heat from the outside cook the inside and lock in moisture. This way you don't have under cooked chicken or dry chicken. I always cut one of them to see if there's no pink.
Place on top of chicken and you are ready to enjoy this magnificent salad!