Summer Chicken Salad


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.

Shake well.

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


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