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 +)
Salad:

• 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

Dressing:

• 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.