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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 31%
  • Fat: 9.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 27.8g
  • Carbohydrate: 20.5g
  • Fiber: 5.1g
  • Cholesterol: 64mg
  • Iron: 2.5mg
  • Sodium: 373mg
  • Calcium: 98mg


  • 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


  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.
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