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Dressy Artichoke Chicken Salad

Yield Makes 4 to 6 servings

Ingredients

  • shredded meat from 1 roasted chicken
  • 3 tablespoons good-quality purchased vinaigrette (or blend 2 tablespoons extra-virgin olive oil, 2 teaspoons red wine vinegar, and 1 crushed garlic clove)
  • 1 cup drained and chopped marinated artichoke hearts
  • 1 cup cubed fresh mozzarella or crumbled fresh goat cheese
  • washed baby greens (2 bags should be enough)
  • freshly ground black pepper

Nutrition Information

  • sodium 216 mg
  • calcium 42 mg
  • calories 404
  • caloriesfromfat 50 %
  • carbohydrate 6 g
  • cholesterol 135 mg
  • fat 22 g
  • fiber 2 g
  • iron 2 mg
  • protein 43 mg
  • satfat 8 g
  • sodium 296 mg

How to Make It

  1. Toss the shredded meat from 1 roasted chicken with 3 tablespoons good-quality purchased vinaigrette (or blend 2 tablespoons extra-virgin olive oil, 2 teaspoons red wine vinegar, and 1 crushed garlic clove), plus 1 cup drained and chopped marinated artichoke hearts, and 1 cup cubed fresh mozzarella or crumbled fresh goat cheese. Serve over washed baby greens (2 bags should be enough). Season with freshly ground black pepper.