12 ounces Foster Farms Refrigerated Grilled Chicken Breast Strips
1 can (15 ounces) garbanzo beans, drained
1 jar (6 ounce) marinated artichoke hearts, drained reserving the liquid
2 fresh California Roma Tomatoes, chopped
1 small cucumber, peeled, seeded and diced
4 cups slaw mix
2 cups packed fresh baby spinach leaves
1/4 cup sliced Kalamata olives
1 6-ounce container plain yogurt
1 tablespoon capers
1/2 teaspoon dill weed
1/2 teaspoon grated lemon peel
1/2 teaspoon lemon pepper
1 teaspoon dijon mustard
1 small green onion, minced
1/4 cup Real California Feta Cheese®, crumbled
salt and pepper, to taste
parsley sprigs, for garnish
In large mixing bowl, gently toss chicken and next 7 ingredients. In a small bowl, mix salad dressing ingredients with the reserved artichoke liquid. Stir in salt and pepper to taste. Toss the dressing with the chicken mixture. Garnish with parsley.
Makes 4 servings.
Roxanne Chan, Albany, CA
2004 Third Place
Chicken with an Ethnic Twist Category
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