Mediterranean Chicken Salad

By Chef_Kate

Ingredients

• 1/3 cup lemon juice
• 2 tablespoons snipped fresh mint
• 2 tablespoons snipped fresh basil
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/4 teaspoon ground black pepper
• 5 cups shredded romaine lettuce
• 2 cups cut-up cooked chicken breast
• 2 plum tomatoes, cut into wedges
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 2 tablespoons pitted kalamata olives, quartered (optional)
• 2 tablespoons crumbled reduced-fat feta cheese
• Whole kalamata olives (optional)

Details

Servings 6
Adapted from diabeticlivingonline.com

Preparation

Step 1

For dressing: In a screw-top jar, combine lemon juice, mint, basil, oil, honey, and pepper. Cover and shake well.

Place lettuce on a large platter. Top with chicken, tomatoes, beans, the quartered olives (if using), and cheese. Drizzle with dressing. If desired, garnish individual servings with whole olives.

Nutrition Facts Per Serving:

* Servings: 6 (about 1-1/2 cup) servings
* Calories 237
* Total Fat (g) 8
* Saturated Fat (g) 1
* Monounsaturated Fat (g) 4
* Polyunsaturated Fat (g) 1
* Cholesterol (mg) 41
* Sodium (mg) 292
* Carbohydrate (g) 23
* Total Sugar (g) 8
* Fiber (g) 5
* Protein (g) 20
* Vitamin C (DV%) 44
* Calcium (DV%) 6
* Iron (DV%) 13
Diabetic Exchanges
* Starch (d.e.) 1
* Vegetables (d.e.) 1
* Very Lean Meat (d.e.) 2
* Fat (d.e.) 1.5