Artichoke Chicken Salad
Yield: 4 servings
Serving Size: 3/4 cup
Ingredients
- » 1-1/2 cups shredded roasted chicken breast
- » 1 cup marinated artichoke hearts, drained and coarsely chopped
- » 1/2 cup 1-inch pieces roasted or broiled asparagus spears
- » 1/4 cup chopped roasted red bell pepper
- » 3 to 4 tablespoons light olive oil vinaigrette or Italian salad dressing
- » 1/8 teaspoon coarsely ground black pepper
Directions
- 1. Combine the chicken, artichoke hearts, asparagus, and bell pepper
in a medium bowl and toss to mix well. Add the salad dressing
and pepper and toss again. - 2. Let the salad sit for 15 minutes before serving or cover and chill
until ready to serve. If desired, serve on a bed of fresh salad
greens garnished with a sprinkling of blue cheese crumbles and
chopped walnuts, or serve in lettuce-lined pita pockets.
Calories: 148
Protein: 18 g
Sodium: 301 mg
Cholesterol: 45 mg
Fat: 5.1 g
Carbohydrates: 5 g
Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
Source: The Complete Diabetes Prevention Plan
Author: Sandra Woodruff, Christopher Saudek
