Mediterranean Chicken Salad
This simple chicken salad can be made up to two hours ahead.
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 of a 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 13.75-ounce can artichoke hearts, drained and quartered
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1/3 cup sliced green onions
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1/2 of a 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
Calories 451, Total Fat 32 g, Saturated Fat 5 g, Monounsaturated Fat 16 g, Polyunsaturated Fat 8 g, Cholesterol 67 mg, Sodium 628 mg, Carbohydrate 17 g, Total Sugar 10 g, Fiber 5 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 25%, Calcium 7%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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