Wednesday, January 27, 2010

Chicken & Vegetable Salad

This is good as-is, or served over a bed of greens or cous cous. If cherry or grape tomatoes are in season, they would be a nice addition.

2 boneless skinless chicken breasts, cooked and cubed
1.5 c lightly steamed green beans, cut into 2-inch lengths
1 can quartered artichoke hearts packed in water, drained
1 bell pepper, seeds and ribs removed, cut into small pieces
1 smallish-medium zucchini, cut into rounds

4 T olive oil
4 T red wine vinegar
Juice of half a lemon
1 small bunch fresh basil, chopped
Leaves from a few sprigs fresh oregano
2 garlic cloves, minced
Salt & pepper to taste

Mix all of that up.

4 servings
270 calories per serving

No comments:

Post a Comment