Italian Chicken Salad
Per ServingItalian Chicken Salad |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1 cup | ||
| Calories | 320 | |
| Fat | 20 | g |
| Saturated Fat | 3.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 12 | g |
| Fiber | 4 | g |
| Sugars | 4 | g |
| Cholesterol | 60 | mg |
| Sodium | 410 mg (without added salt) | |
| Protein | 23 | g |
| Choices: Vegetable 2, Lean meat 3, Fat 3 | ||
- Makes: 4
- Serving Size: 1 cup
- Preparation Time: 20 minutes
Ingredients
| Salad | ||
| 2 | cups | diced cooked Perfect Roast Chicken, skinned |
| 2 | med. | carrots, peeled and diced (about 3/4 cup) |
| 1 | large | celery stalk, diced (about 1/2 cup) |
| 2 | scallions, chopped (about 1/4 cup) | |
| 1 | can | (14.5 oz.) small artichoke hearts in water, drained and chopped into 1/2 inch pieces |
| 1/2 | cup | halved cherry or grape tomatoes |
| 2 | Tbsp. | coarsely chopped pitted black olives |
| Vinaigrette | ||
| 2 | Tbsp. | balsamic vinegar |
| 1 | Tbsp. | fresh lemon juice |
| 1 | tsp. | dijon mustard |
| 1 | garlic clove, finely minced | |
| 1/4 | tsp. | sugar |
| 1/4 | cup | olive oil |
| sea salt and freshly ground black pepper to taste |
Directions
- Combine all the salad ingredients in a large bowl.
- In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, and sugar. In a thin stream, slowly whisk in the olive oil until the salad dressing is emulsified. Season with salt and pepper.
- Toss the salad and vinaigrette, and refrigerate a hour before serving.
