Italian Chicken Salad
Per ServingItalian Chicken Salad |
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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.