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Chopped Vegetable and Chicken Salad

Yield 4 servings (serving size: 1 3/4 cups)
Prechopped vegetables allow you to enjoy colorful produce every day without the prep work. This high-fiber salad makes a great lunch, too.

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

Nutrition 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

How to Make It

  1. 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.