This salad is the perfect lunch made with extra chicken from last night's dinner.
INGREDIENTS | SERVES 4
- 1 head romaine lettuce
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- ¼ cup olive oil
- ¼ cup carrot, diced
- 1 medium red bell pepper, cut lengthwise and minced
- ¼ cup radish, sliced
- 2 cups shredded cooked chicken breast
Wash romaine lettuce, remove core, and chop leaves into 1″ pieces.
Combine vinegar, garlic, mustard, rosemary, salt, and pepper in small bowl. Whisk olive oil into vinegar mixture.
Place romaine, carrot, bell pepper, radish, and chicken in a large bowl. Pour dressing over salad and toss to coat.
PER SERVING: Calories: 281 | GI: Low | Carbohydrates: 9g | Protein: 24g | Fat: 17g
Not Your Typical Chicken Salad
Using herbs and vegetables brightens up the typical deli-style chicken salad. The purpose of carrots, radishes, bell pepper, and herbs is to spruce up the color on your plate, add crunch, and increase the amount of essential vitamins and fiber.