What You Will Need:
1 zucchini, chopped
1 yellow squash, chopped
1/2 C sun-dried tomatoes, slightly re hydrated then chopped
2 chicken breast, roasted then chopped
1/2 C feta cheese crumbles (you can use fat-free if you like)
1/2 tsp thyme
1 bunch of basil, chopped
juice from 1 orange
2 Tbsp Dijon mustard
1 C white wine vinegar
1 clove garlic, minced
1 tsp olive oil
pinch of salt
Pre heat oven to 400. Sprinkle the breast with a little bit of salt and pepper place on parchment paper and roast for 25 minutes on a cookie sheet.
When the chicken is done cooking, let it cool for about 10-15 minutes.
In a glass bowl add the chopped zucchini, squash, sun-dried tomatoes, feta cheese, and thyme.
Once the chicken is cooled, chop the breast and add to the bowl.
Next make the dressing:
In a glass jar with a lid add the white wine vinegar, basil, Dijon, garlic, juice from 1 orange, olive oil, and a pinch of salt.
Pour over the chicken salad and mix well.
Chill in the refrigerator for about 20 minutes.
Serve over endive leaves or crackers
*Makes 4 servings
140.6 cal, 1.1 G fat, 14.3 G carb, 3.3 G fiber, 17.5 G pro, 7.7 G sugar