Divine Italian Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Here's my favorite chicken salad recipe-it's awesome-filling, low fat and tastes great. Enjoy! (This is a big version, so you can cut it according to how much you want) Ingredients:
2 lbs chicken breasts, organic free-range |
5 ounces vermicelli (for diabetics, use low-carb rotini or penne pasta) |
1 lb broccoli floret |
1 lb frozen spinach |
1 lb peas |
1 pint marinated artichoke |
1/2 pint red bell pepper, chopped |
8 ounces pepperoni, sectioned into fours |
1/2 medium red onion |
1/2 pint parmesan cheese, grated |
12 ounces vinaigrette, 1 bottle brianna's french dressing |
2 tablespoons red wine vinegar |
1/2 teaspoon low sodium salt, and |
black pepper, to taste |
Directions:
1. Sautè the chicken until done. Cut into cubes.
2. Prepare vermicelli and vegetables per package instructions while chicken cooks.
3. Mix ingredients in a large bowl, adding dressing, cheese, salt & pepper.
4. Drizzle with red wine vinegar.
5. Serve in salad bowls. Refrigerate remainder-it’s even better the next day, and keeps well for 4-5 days.
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