Artichoke Chicken Salad
Artichoke hearts and chicken with tomato and cucumber in a light vinaigrette
Servings: 2
Preparation Time: 15 minutes
INGREDIENTS
2 cans (5 oz each) white meat chicken chunks, drained
1 can (14 oz) artichoke hearts in water, drained and sliced
1 tomato, diced
1 cucumber, peeled, seeded and diced
1 Tbsp fresh parsley, chopped
1 clove garlic, minced
Ground black pepper, to taste
¼ cup fat-free Italian dressing
6 lettuce leaves
DIRECTIONS
- In a large mixing bowl, combine chicken, artichoke hearts, tomato, cucumber, parsley, garlic and black pepper. Add Italian dressing; toss to coat.
- Place lettuce leaves on two separate plates. Divide chicken mixture into two portions and spoon over lettuce leaves. Serve and enjoy!
