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