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.

Salad:
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

Dressing:
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

Spicy pickled vegetables

5 or so radishes, julienned
1 very large or 2 medium carrots, julienned
1 medium red onion, thinly sliced, or one medium bunch scallions
3 whole small Thai peppers
10 peppercorns
1 T sugar
1 T kosher salt

Place all ingredients in a quart jar with tight fitting lid. Fill with white vinegar just to cover. Store in refrigerator at least 2 hours, up to 2 weeks (might last longer, but you'll eat it faster than that anyway).

Great in salads and on sandwiches. Use the pickling liquid to flavor sauces, too.

6 to 8 servings
About 20 calories per serving