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Mediterranean Chicken Salad
Ingredients
- 1 pound cooked chicken or turkey, shredded or cut into bite-size pieces or strips (3 cups)
- 1/2 medium cucumber, halved lengthwise, seeded, and sliced
- 1 cup chopped celery
- 1/2 cup sliced pitted kalamata olives
- 1/2 cup chopped walnuts
- 1 13 3/4ounce can artichoke hearts, drained and quartered
- 1/3 cup sliced green onions
- 1/2 small lemon, seeded and cut into 6 wedges
- 1/2 cup olive oil
- 1/4 cup sherry vinegar or white wine vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups spinach leaves
- Snipped fresh parsley (optional)
Directions
1. In a very large bowl combine chicken, cucumber, celery, olives, walnuts, artichokes, and green onions. Set aside.
2. In a blender container or food processor bowl combine lemon (including peel), olive oil, vinegar, sugar, salt, and pepper; cover and blend until nearly smooth. Pour dressing mixture over chicken mixture; toss to combine. Cover and chill up to 2 hours.
3. Serve salad on spinach leaves and sprinkle with parsley, if desired. Makes 6 servings.
Nutrition Facts
(Mediterranean Chicken Salad)
- Servings Per Recipe 6,
- cal. (kcal) 451,
- Fat, total (g) 32,
- chol. (mg) 67,
- sat. fat (g) 5,
- carb. (g) 17,
- Monosaturated fat (g) 16,
- Polyunsaturated fat (g) 8,
- fiber (g) 5,
- sugar (g) 10,
- pro. (g) 25,
- vit. A (IU) 875,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 628,
- Potassium (mg) 415,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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