Artichoke Chicken Salad
What a great way to use up leftover roasted chicken breast.

Servings: 8

• 1 cup fat-free Italian Parmesan salad dressing
• 1 small jar marinated artichoke hearts, drained, chopped
• 3 cups roasted chicken breast (can be leftovers)
• 1 sweet red bell pepper, coarsely chopped
• 8 thin slices of sweet red onion, in rings
• 1 hot house cucumber, peeled, seeded is needed and chopped coarsely
• 10 ounces mixed baby salad greens or mesclun

Combine salad dressing and the artichoke hearts, including liquid, in large salad bowl. Stir in chicken, green pepper and cucumber. Cover and chill well until ready to serve. Just before serving stir in the mixed salad greens, toss gently, and serve.

Per Serving: 198 Calories
3g Fat (13.5% calories from fat)
24g Protein
18g Carbohydrate
4g Dietary Fiber
51mg Cholesterol
396mg Sodium
Exchanges: 3 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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