Olive and Red Pepper Chicken Salad
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp Champagne vinegar
- 1 tsp Dijon mustard
- 1 cup shredded rotisserie chicken
- ⅓ cup jarred roasted red peppers, drained and chopped
- ⅓ cup chopped celery
- ¼ cup canned sliced black olives, drained
- ¼ cup thinly sliced fresh basil
- ¼ cup chopped green onions
- 2 cups baby arugula
Instructions
- Whisk together oil, vinegar, and mustard in a medium bowl. Add chicken, peppers, celery, olives, basil, and onion; toss.
- Divide arugula between 2 plates; top with chicken mixture.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
348
|
348
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 21 | 21 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 631 | 631 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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