Sunday, July 18, 2010

Mediterranean Chicken Salad

Adapted from Taste of Home's "Healthy Cooking"

serves 6 ( 1 c. = 7 points +)


  • 3 c. cubed cooked chicken breast
  • 1-1/2 c. seeded chopped tomatoes
  • 1 c.water-packed artichoke hearts, quartered
  • 1/2 c. crumbled feta cheese
  • 1/2 c. pitted Kalamata olives, halved
  • 1/3 c. dried cranberries
  • 1/4 c. finely chopped red onion


  • 1/4 c. olive oil
  • 2 T. tarragon vinegar
  • 1-1/2 tsp. lemon juice
  • 1-1/2 tsp. Dijon mustard
  • salt and pepper to taste

In a large bowl, combine the first seven ingredients.
In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat. Refrigerate until serving. Serve on top of lettuce leaves.

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