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Mediterranean Chicken Salad

Mediterranean Chicken Salad
“This is a variation on two different salads I like. My family especially likes this when it’s warm outside,” says Amy Lewis of Carmichael, California.
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3 cups cubed cooked chicken breast
  • 1-1/2 cups chopped tomatoes
  • 1 cup water-packed artichoke hearts, rinsed, drained and quartered
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted Greek olives
  • 1/3 cup dried currants
  • 1/4 cup finely chopped red onion
  • DRESSING:
  • 1/4 cup olive oil
  • 2 tablespoons tarragon vinegar
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large bowl, combine the first seven ingredients. In a small
  • bowl, whisk the dressing ingredients. Pour over chicken mixture and
  • toss to coat. Refrigerate until serving. Yield: 6 servings.
Nutrition Facts: 1 cup equals 291 calories, 16 g fat (3 g saturated fat), 59 mg cholesterol, 544 mg sodium,
© Taste of Home 2013

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Mediterranean Chicken Salad (continued)

Nutrition Facts: 12 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013