Mediterranean Chicken Salad
Recipe from
Diabetic Living
The next time you grill or broil chicken breasts, cook some extra pieces to use in this salad. Or if you prefer, pick up some packaged cooked chicken breast strips or cubes at the grocery store.

Servings:
6 (about 1-1/2 cup) servings
Total Time:
20 mins
Ingredients
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1/3 cuplemon juicesee savings

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2 tablespoonssnipped fresh mintsee savings

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2 tablespoonssnipped fresh basilsee savings

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2 tablespoonsolive oilsee savings

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1 tablespoonhoneysee savings

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1/4 teaspoonground black peppersee savings

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5 cupsshredded romaine lettucesee savings

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2 cupscut-up cooked chicken breastsee savings

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2plum tomatoes, cut into wedgessee savings

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1 15-ounce cangarbanzo beans (chickpeas), rinsed and drainedsee savings

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2 tablespoonspitted kalamata olives, quartered (optional)see savings

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2 tablespoonscrumbled reduced-fat feta cheesesee savings

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Whole kalamata olives (optional)see savings

Directions
1.
For dressing: In a screw-top jar, combine lemon juice, mint, basil, oil, honey, and pepper. Cover and shake well.
2.
Place lettuce on a large platter. Top with chicken, tomatoes, beans, the quartered olives (if using), and cheese. Drizzle with dressing. If desired, garnish individual servings with whole olives.
Nutrition information
Calories 237, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 41 mg, Sodium 292 mg, Carbohydrate 23 g, Total Sugar 8 g, Fiber 5 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 6%, Iron 13%. Exchanges: Vegetable 1, Starch 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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