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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A mayo-less salad full of classic Mediterranean flavors. From Cooking Light (May 2005). Ingredients:
1 tablespoon olive oil |
1 tablespoon lemon juice |
1 tablespoon red wine vinegar |
1/2 teaspoon garlic, minced |
1/2 teaspoon sugar |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon salt |
3 cups chicken breasts, cooked and cubed |
1 cup red bell pepper, finely chopped |
2 tablespoons fresh parsley, finely chopped |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
10 pitted ripe olives, halved |
1 (14 ounce) can quartered artichoke hearts, drained |
Directions:
1. DRESSING: Combine all dressing ingredients in a medium bowl, stirring with a whisk.
2. SALAD: Combine chicken and remaining ingredients in a large bowl.
3. Pour dressing over salad, and toss gently to combine.
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