Grilled Chicken Salad

I love this grilled Chicken Salad recipe from Diabetic Gourmet! I made a few comments . . .


Mayo-Free Chicken Salad

Makes 4 servings.

Ingredients

• 3/4 pound baked or grilled chicken breasts
• 2 Tbsp. extra virgin olive oil
• 1 tsp. dried oregano (or fresh if you have it!)
• Juice of 1/2 a lemon (I might use lime)
• 1 2.2-ounce can (1/2 cup) black olives, pitted and roughly chopped
• 1 Tbsp. tiny capers, well-rinsed and drained (Yum, yum)
• 10 cherry tomatoes, halved
• Salt and pepper to taste
• 1 cup thin green beans, cooked, drained, and cooled
• Romaine lettuce leaves, for serving bed (whole wheat pita bread for sandwiches optional) (Nope. Don't do bread)
• 2 Tbsp. chopped parsley

Directions

1. Cut chicken into bite-sized pieces. Place in a bowl and combine with oil, oregano and lemon juice. Let stand for about 1 hour.
2. Toss the chicken mix with olives, capers, tomatoes and green beans. Season to taste with salt and pepper.
3. Arrange the salad on the romaine leaves. Sprinkle with parsley and serve. This recipe would also work on whole-wheat pita bread.

Nutritional Information Per Serving:
240 calories
12 g total fat
2 g saturated fat
6 g carbohydrate
27 g protein
2 g dietary fiber
280 mg sodium