Mediterranean chicken-and-vegetable salad

6 Servings

Ingredients

Quantity Ingredient
1 cup Lightly packed fresh basil leaves
¼ cup Olive oil
2 tablespoons Fresh lemon juice
1 Garlic clove, minced
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
5 cups Torn assorted lettuces
1 Red bell pepper, diced
1 Yellow bell pepper, diced
2 smalls Zucchini (8 oz.), halved lengthwise and sliced thin
½ cup Chopped onion
1 can (16 or 19 oz.) chickpeas (garbanzo beans), drained and rinsed
12 ounces Cooked boneless, skinless chicken breast, sliced crosswise

Directions

DRESSING

SALAD

1. Make dressing: Puree all ingredients in food processor or blender until smooth.

2. Pour half the dressing over lettuces in bowl and toss; arrange on serving platter.

3. Add remaining ingredients and dressing to bowl; toss. Spoon onto greens.

PER SERVING Calories 265 Total Fat 13 g Saturated Fat 2 g Cholesterol 48 mg Sodium 323 mg Carbohydrates 16 g Protein 23 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@...> on Sep 06, 1998

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