Artichoke Chicken Salad

Yield: 4 servings Serving Size: 3/4 cup


1-1/2 cups shredded roasted chicken breast

1 cup marinated artichoke hearts, drained and coarsely chopped

1/2 cup 1-inch pieces roasted or broiled asparagus spears

1/4 cup chopped roasted red bell pepper

3 to 4 tablespoons light olive oil vinaigrette or Italian salad


1/8 teaspoon coarsely ground black pepper


Combine the chicken, artichoke hearts, asparagus, and bell

pepper in a medium bowl and toss to mix well. Add the salad

dressing and pepper and toss again. Let the salad sit for 15

minutes before serving or cover and chill until ready to serve.

If desired, serve on a bed of fresh salad greens garnished with

a sprinkling of blue cheese crumbles and chopped walnuts, or

serve in lettuce-lined pita pockets.

Calories: 148 Protein: 18 g Sodium: 301 mg Cholesterol: 45

mg Fat: 5.1 g

Carbohydrates: 5 g Exchanges: 2 Very Lean Meat, 1

Vegetable, 1 Fat



Contributed by: Edit

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