Monday, July 9, 2012

Mediterranean Chicken Salad

This salad is light, filling and full of healthy ingredients. This is perfect for a summer lunch.

Serves 6 (a generous 1 c. =  7 points +)

  • 3 c. cooked, cubed boneless, skinless chicken breast
  • 2 c. chopped fresh tomatoes
  • 1 can ( 14 oz) artichoke hearts packed in water, drained and chopped
  • ½ c. crumbled reduced-fat feta cheese
  • ⅓ c. pitted, chopped Kalamata olives
  • ¼ c. finely chopped red onion


  • ¼ c. olive oil
  • 2 T. tarragon vinegar
  • 1 T. lemon juice
  • 1-½ tsp. Dijon mustard
  • salt and pepper to taste

On a large bowl combine the salad ingredients. In another bowl, whisk together the dressing ingredients. Drizzle over salad and toss to coat.

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