Italian Chicken Salad

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 32%
  • Fat: 9.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 34.6g
  • Carbohydrate: 8.3g
  • Fiber: 1.1g
  • Cholesterol: 89mg
  • Iron: 2.5mg
  • Sodium: 395mg
  • Calcium: 31mg

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

  1. To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk.
  2. To prepare salad, combine chicken and remaining ingredients in a large bowl. Pour dressing over salad, and toss gently to combine.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Italian Chicken Salad Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy