Mediterranean Chicken-And-Vegetable Salad
| Yield: | 6 Servings |
| Categories: | Poultry, Main Dishes, Salads, Low-Calorie |
| DRESSING | ||
| 1 | c | Lightly packed fresh basil leaves |
| 1/4 | c | Olive oil |
| 2 | tb | Fresh lemon juice |
| 1 | Garlic clove, minced | |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| SALAD | ||
| 5 | c | Torn assorted lettuces |
| 1 | Red bell pepper, diced | |
| 1 | Yellow bell pepper, diced | |
| 2 | sm | Zucchini (8 oz.), halved lengthwise and sliced thin |
| 1/2 | c | Chopped onion |
| 1 | cn | (16 or 19 oz.) chickpeas (garbanzo beans), drained and rinsed |
| 12 | oz | Cooked boneless, skinless chicken breast, sliced crosswise |
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