Mediterranean Chicken Salad
pound cooked chicken or turkey, shredded or cut into bite-size pieces or strips (3 cups)
medium cucumber, halved lengthwise, seeded, and sliced
cup chopped celery
cup sliced pitted kalamata olives
cup chopped walnuts
13 3/4 ounce can artichoke hearts, drained and quartered
cup sliced green onions
small lemon, seeded and cut into 6 wedges
cup olive oil
cup sherry vinegar or white wine vinegar
cups spinach leaves
Snipped fresh parsley (optional)
- In a very large bowl combine chicken, cucumber, celery, olives, walnuts, artichokes, and green onions. Set aside.
- 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.
- Serve salad on spinach leaves and sprinkle with parsley, if desired. Makes 6 servings.
Nutrition Facts(Mediterranean Chicken Salad)
- Per serving:
- 451 kcal cal.,
- 32 g fat
- (5 g sat. fat,
- 8 g polyunsaturated fat,
- 16 g monounsatured fat),
- 67 mg chol.,
- 628 mg sodium,
- 17 g carb.,
- 5 g fiber,
- 10 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet