* 1-1/2 cups shredded roasted chicken breast
* 1 cup marinated artichoke hearts, drained and coarsely chopped
* 1/2 cup 1-inch pieces roasted or broiled asparagus spears
* 1/4 cup chopped roasted red bell pepper
* 3 to 4 tablespoons light olive oil vinaigrette or Italian salad dressing
* 1/8 teaspoon coarsely ground black pepper

Directions

1. Combine the chicken, artichoke hearts, asparagus, and bell pepper in a medium bowl and toss to mix well. Add the salad dressing and pepper and toss again.
2. Let the salad sit for 15 minutes before serving or cover and chill until ready to serve. If desired, serve on a bed of fresh salad greens garnished with a sprinkling of blue cheese crumbles and chopped walnuts, or serve in lettuce-lined pita pockets.

Nutritional Facts

Calories: 148
Protein: 18 g
Sodium: 301 mg
Cholesterol: 45 mg
Fat: 5.1 g
Carbohydrates: 5 g
Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat

Serving Size

4