Italian Chicken Salad
Leftover or rotisserie chicken from the deli speeds this fresh dish to the table.
Dressing:
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon bottled minced garlic
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Salad:
3 cups cubed cooked chicken breast
1 cup finely chopped red bell pepper
2 tablespoons finely chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
10 pitted ripe olives, halved
1 (14-ounce) can quartered artichoke hearts, drained
To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk.
To prepare salad, combine chicken and remaining ingredients in a large bowl. Pour dressing over salad, and toss gently to combine.
Yield: 4 servings (serving size: 1 1/4 cups)
CALORIES 262 (32% from fat); FAT 9.4g (satfat 1.5g, monofat 3.8g, polyfat 1.2g); PROTEIN 34.6g; CARBOHYDRATE 8.3g; FIBER 1.1g; CHOLESTEROL 89mg; IRON 2.5mg; SODIUM 395mg; CALCIUM 31mg;
Cooking Light, MAY 2005
The olives up the fat percentage but with a side dish like rolls or something the fat would be in the zone.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Italian chicken salad
