This is a great fix-ahead main dish. It is great served in pita pockets.
Italian Chicken Salad
1 T Olive Oil
1 T Fresh Lemon Juice
1 T Red Wine Vinegar
½ t minced fresh garlic
½ t sugar
¼ t fresh ground pepper
1/8 t salt
3 cups cubed chicken breast cooked
1 cup finely chopped fresh parsley
1 t dried oregano
½ t dried basil
10 pitted ripe olives, halved
1 (14-ounce) can quartered artichoke hearts marinated, drained
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.
Yield 4 servings
1 serving = 1 ¼ cups
5 pts. Per serving
***On the dressing, I added a little more olive oil and sugar as I thought it was a little tart – add what you need to for you ☺
***When I did the chicken, I baked 3 chicken breasts, which was 3 cups exactly. I also rubbed some seasoning on the chicken before I baked it. I think it would also be good with baked or grilled chicken that had been marinated in Italian dressing.