Chopped Vegetable and Chicken Salad

Prechopped vegetables allow you to enjoy colorful produce every day without the prep work. This high-fiber salad makes a great lunch, too.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Nutritional Information

Calories 282
Caloriesfromfat 31 %
Fat 9.6 g
Satfat 2.1 g
Monofat 4.7 g
Polyfat 1.1 g
Protein 27.8 g
Carbohydrate 20.5 g
Fiber 5.1 g
Cholesterol 64 mg
Iron 2.5 mg
Sodium 373 mg
Calcium 98 mg

Ingredients

1/4 cup sherry vinegar
1 teaspoon sugar
4 teaspoons olive oil
2 teaspoons lemon juice
1/2 teaspoon bottled minced garlic
1/4 teaspoon pepper
2 1/2 cups arugula leaves
2 cups chopped cooked chicken breast
1 cup chopped English cucumber
1 cup prechopped green bell pepper
1 cup prechopped tomato
1/4 cup finely chopped fresh parsley
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 tablespoons crumbled feta cheese

Preparation

Combine first 6 ingredients in a large bowl, stirring with a whisk. Add arugula and next 6 ingredients (through chickpeas); toss well. Sprinkle with cheese.

Note:

Alison Lewis,

June 2005