Italian Chicken Salad

Reviews

Portions:
4

Serving Size:
Approximately 1-1/4 cups, plus 1/2 cup arugula or romaine lettuce

Diet Types:

Snip 2 parsley sprigs into small pieces. Chop bell pepper; finely chop onion. Slice grilled squash into half moons.
Mix mayonnaise, lemon juice, snipped parsley and cayenne pepper (optional) in a mixing bowl.
Chop chicken into 1/2-inch cubes.
Add chopped chicken, pepper, onion and squash to the mayonnaise and toss to coat.
Chill at least one hour to allow flavors to blend.
Serve over 1/2 cup of baby arugula or baby romaine lettuce. Garnish with remaining 4 parsley sprigs.

Feel free to experiment with different combinations of herbs such as basil, rosemary, thyme, savory, oregano, etc., depending upon your personal tastes and availability and costs.
If you are following a lower protein diet reduce chicken portion to half or to the amount recommended by your dietitian.
Please see Chicken in Rosemary-Garlic Sauce and Grilled Summer Squash recipes to use this for a cook once, eat twice recipe.
Substitute cooked, diced chicken breast for the Chicken in Rosemary-Garlic Sauce if you did not prepare the recipe.
Replace arugula with baby romaine lettuce if preferred.