Italian Chicken Salad

recipe
Leftover or rotisserie chicken from the deli speeds this fresh dish to the table.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 32 %
Fat 9.4 g
Satfat 1.5 g
Monofat 3.8 g
Polyfat 1.2 g
Protein 34.6 g
Carbohydrate 8.3 g
Fiber 1.1 g
Cholesterol 89 mg
Iron 2.5 mg
Sodium 395 mg
Calcium 31 mg

Ingredients

Dressing:
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon bottled minced garlic
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Salad:
3 cups cubed cooked chicken breast
1 cup finely chopped red bell pepper
2 tablespoons finely chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
10 pitted ripe olives, halved
1 (14-ounce) can quartered artichoke hearts, drained

Preparation

To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk.

To prepare salad, combine chicken and remaining ingredients in a large bowl. Pour dressing over salad, and toss gently to combine.

Robyn Webb,

Cooking Light

May 2005
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