Light Italian Chicken Salad with Roasted Garlic

By Ellan

Serves 4
Serving Size: 2 radicchio cups with about 1 cup chicken salad
Cal. 195
fat 6g

Ingredients

• 1 head garlic
• 1 teas. olive oil
• 12 ounces cooked shredded or chopped chicken breast (about 4 cups)
• 1/2 cup nonfat greek yogurt
• juice of 1 lemon (about 2 tab. )
• salt
• pepper
• 6 roasted red peppers, chopped (about 3/4 of a jar, packed in water)
• 2/3 cup fresh basil, chopped
• 8 leaves Radicchio
• 1/2 cup Parmesan Cheese

Preparation

Step 1

Preheat the oven to 400 degrees. Peel off as much of the papery skin from the garlic head without separating the cloves. Placing the head on its side, cut 1/4 to 1/2 inch off the top of the garlic to expose all of cloves. Drizzle 1 teas. of olive oil over the top, wrap the head tightly in aluminum foil, and bake on a sheet or in a muffin tin for 40 minutes. It will be done when it's deep golden color and you can easily insert a fork into the cloves. Let the garlic cool slightly.
Squeeze the soft cloves into bowl of a food processor and add the Greek Yogurt, lemon juice, and a generous pinch of salt and pepper (just over 1/4 teas. each). Pulse to combine.
In a large bowl combine the shredded chicken and roasted garlic dressing. Stir in the roasted red peppers and basil. Taste and add more salt and pepper if neccesary.
Divide the chicken salad among the radicchio cups and on top with 2 tab. Parmesan cheese. the chicken salad will keep, covered, in the refrigerator, for up to 4 days.