A quick and tasty chicken salad. It is even better the next day! Not to mention, if you don’t have one of the main ingredients, don’t worry it will still taste wonderful. No, parsley, no feta, no problem!
Each serving is packed with 24 grams of protein and 10 grams of fiber.
Chicken Salad with Lemon Vinegarette
Ingredients
- 1 Roasted Chicken Meat shredded
- 1/2 Red Onion Diced
- 1 Cucumber Diced
- 1 pint Cherry Tomatoes Quartered
- 1 can Artichokes Drained, Chopped
- 1 can Garbanzo Beans Drained, rinsed
- 1 can Great Northern Beans Drained, rinsed
- 3 oz Feta Crumbles
- 1 bunch Parsey Chopped
- 1/2 cup Dried Cranberries
Dressing
- 1/2 Cup Oil Oil Extra Virgin
- 1 Lemon Juiced
- 1 Tbsp Dijon Mustard
- 2 Tbsp Honey
- Salt and Pepper
Instructions
- Dressing – Add all ingredients to a measuring cup and whisk to combine.Combine all ingredients in a large bowl, pour dressing over and toss to combine.Can be served immediately. Refridgerate leftovers. Flavors will continue to develop.
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