Artichoke Chicken Salad…hold the mayo.

I admit it up front, I’m a salad junkie. Tossed salad, tuna salad, pasta salad…even money says you’ll find at least one salad in my fridge on any given day. Here’s a twist on a chicken salad that is delicious, healthy and easy to prepare.

Artichoke Chicken Salad
Serves 4

1 1/2C shredded roasted chicken breast
1C marinated artichoke hearts, drained well, chopped
1/2C roasted or broiled asparagus, cut into 1″ pieces
1/4C chopped roasted red bell pepper
3-4T Italian vinaigrette, light if you can find it
1/8t coarsely ground black pepper

Combine the chicken, artichoke hearts, asparagus and bell pepper in a medium bowl and toss to mix well. Add salad dressing and pepper, toss again.

Let the salad sit for about 15 minutes before serving so the flavors have a chance to blend, or cover and chill until ready to serve. If you like, serve on a simple bed of salad greens and garnish with just a sprinkle of blue cheese crumbles and chopped walnut. As an option, serve in lettuce-lined pita pockets.

Don’t expect leftovers.

Calories, 148, Protein: 18g, Carbs, 5g, Fat: 5.1g

Recipe courtesy “The Complete Diabetes Prevention Plan”

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2012

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