Mediterranean Chicken Salad

This simple chicken salad can be made up to two hours ahead.



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Servings: 6
Prep Time: 40 mins
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Ingredients
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    1   pound 
    cooked chicken or turkey, shredded or cut into bite-size pieces or strips (3 cups)
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    1/2  
    medium cucumber, halved lengthwise, seeded, and sliced
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    1   cup 
    chopped celery
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    1/2  cup 
    sliced pitted kalamata olives
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    1/2  cup 
    chopped walnuts
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    1  13 3/4 ounce can 
    artichoke hearts, drained and quartered
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    1/3  cup 
    sliced green onions
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    1/2  
    small lemon, seeded and cut into 6 wedges
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    1/2  cup 
    olive oil
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    1/4  cup 
    sherry vinegar or white wine vinegar
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    1/4  cup 
    sugar
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    pepper
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    2   cups 
    spinach leaves
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    Snipped fresh parsley (optional)

Directions
1.
In a very large bowl combine chicken, cucumber, celery, olives, walnuts, artichokes, and green onions. Set aside.
2.
In a blender container or food processor bowl combine lemon (including peel), olive oil, vinegar, sugar, salt, and pepper; cover and blend until nearly smooth. Pour dressing mixture over chicken mixture; toss to combine. Cover and chill up to 2 hours.
3.
Serve salad on spinach leaves and sprinkle with parsley, if desired. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 451, Fat, total (g) 32, chol. (mg) 67, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 16, Polyunsaturated fat (g) 8, fiber (g) 5, sugar (g) 10, pro. (g) 25, vit. A (IU) 875, vit. C (mg) 15, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 48, Cobalamin (Vit. B12) (g) 0, sodium (mg) 628, Potassium (mg) 415, calcium (mg) 71, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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