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Italian Chicken Salad

Italian Chicken Salad

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

Cooking Light MAY 2005

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

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.

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
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Italian Chicken Salad recipe

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