Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/3 cup oil packed dried tomatoes, drained and chopped, reserving marinade
- 1 pound turkey cutlets, cut into 1/4-inch thick strips
- 3 cups cooked rice
- 1 cup thinly sliced green onions
- 1 2-1/4-ounce can sliced black olives, drained
- 1/2 cup (2-ounces) feta cheese, crumbled
- 1/4 cup prepared Caesar salad dressing
- Lettuce leaves
- =
Directions
Heat 1 tablespoon of the reserved marinade in large skillet over medium-high heat until hot; discard remaining marinade; reserve tomatoes. Add turkey; cook and stir 4 to 6 minutes or until brown and cooked throughout. Remove from heat; set aside.
Combine turkey, rice, reserved tomatoes, onion and olives in large bowl. Gently stir in cheese. Pour dressing over salad, toss to combine; serve immediately over lettuce.