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Mediterranean Chicken Salad

Makes: 6 servings
Prep 40 mins Chill Up to2 hrs
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 3/4 ounce 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 (g) 48,
  • Cobalamin (Vit. B12) (g) 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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