Monday, January 29, 2007

Italian Chicken Salad

This is a great fix-ahead main dish. It is great served in pita pockets.

Italian Chicken Salad

Dressing:

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

Salad:

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.

2 comments:

jenylu said...

Sounds yummy -- I think I need to try this one. :)

happyhousewife said...

Having had this, I can attest to how good it tastes!!