ITALIAN CHICKEN SALAD (MAYO-LESS)
High Protein, High Fiber, Dairy-Free
May be served over pasta or rice.
Salad Ingredients
- 3 cups chicken breasts, cooked and cubed
- 1 cup red bell pepper, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 10 pitted ripe olives, halved
- 1 (14 ounce) can quartered artichoke hearts, drained (packed in water preferred)
Dressing Ingredients
- 1 tablespoon olive oil
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon sugar
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon salt
Directions
1. DRESSING: Combine all dressing ingredients in a medium bowl, stirring with a whisk.
2. SALAD: Combine chicken and remaining ingredients in a large bowl.
3. Pour dressing over salad, and toss gently to combine.
4. May refrigerate before serving. Enjoy!
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