Mediterranean Chicken Salad
This salad makes a nice dish for a Sunday picnic .

Dressing
½ cup olive oil
¼ cup balsamic vinegar
1/8 teaspoon oregano
½ teaspoon salt

Salad Ingredients
2 cups cooked chicken, cut into cubes
1 (4 ounces) can sliced black olives, drained
1 (7 ounces) jar roasted red peppers, drained and diced
1 (7½ ounces) jar marinated artichoke hearts (not drained)
1 (4 ounces) package crumbled feta cheese

In a small bowl, combine the olive oil, vinegar, oregano and salt.

In a medium bowl, place all the remaining ingredients. Whip the dressing ingredients together with a fork, and then pour over the chicken mixture. Gently toss and refrigerate until served.

Serves 4.

1 serving:
Total Fat (g): 42; Protein (g): 28; Total Carbohydrates (g): 11; Dietary Fiber (g): 4
530 calories

Food Exchanges : Lean Meat: 3½, Vegetable: 1½, Fat: 7 ½

©Lynn Stephens

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