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Italian Chicken Salad
Prep: 15 min, Cook: 10 min.
  • 2 cups roasted chicken meat, cut into bite-sized pieces
  • 2 ounces flat anchovies, chopped
  • 2 scallions, thinly sliced
  • 1/4 cup Kalamata or other black olives, pitted and chopped
  • 2 tsp. balsamic vinegar
  • 2 Tbs. olive oil
  • 1 Tbs. basil, chopped
  • 4 slices Italian bread
  • 1 clove garlic, halved
  • 1/2 cup lettuce, shredded
  • 8 arugula leaves
  • 4 plum tomatoes, seeded and cubed

Turn on broiler. Combine first 7 ingredients and salt and pepper to taste in a bowl. Mix thoroughly. Place bread under broiler about 1 minute or until golden. Remove from broiler and immediately rub toasted side with garlic. Top with lettuce and arugula leaves. Top with chicken mixture and cubed tomatoes.

Per serving: calories 388, fat 21.2g, 48% calories from fat, cholesterol 77mg, protein 27.4g, carbohydrates 23.4g, fiber 4.3g, sugar 6.3g, sodium 822mg, diet points 9.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.8, Lean meat: 2.5, Fat: 2.4, Sugar: 0.0, Very lean meat protein: 0.6

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.