Chopped Vegetable and Chicken Salad

(from bowden’s recipe box)

Source: Cooking Light, June 2005

Prep time: 15 minutes
Serves 4 people

Ingredients

  • 1/4 cup sherry vinegar
  • 1 teaspoon sugar
  • 4 teaspoons olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon bottled minced garlic
  • 1/4 teaspoon pepper
  • 2 1/2 cups arugula leaves
  • 2 cups chopped cooked chicken breast
  • 1 cup chopped English cucumber
  • 1 cup prechopped green bell pepper
  • 1 cup prechopped tomato
  • 1/4 cup finely chopped fresh parsley
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons crumbled feta cheese

Directions

  1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add arugula and next 6 ingredients (through chickpeas); toss well. Sprinkle with cheese.

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