Chicken Salad

Serves 4

Ingredients

• 2 cups ripe cherry tomatoes (of course, wait until it's safe to eat these)
• 1 teaspoon olive oil (a good-for-you monounsaturated fat)
• 1/2 garlic clove, crushed
• Salt
• 4 skinless chicken breasts, cooked
• Salad greens
• 15 large green or black olives, pitted and halved
• 2 red onions, halved, then cut lengthwise into thin wedges

 

Dressing

• 1/3 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon cider or sherry vinegar

 

Directions

Preheat oven to 400 degrees F. Toss tomatoes with 1 teaspoon olive oil, crushed garlic, and salt; put on a baking sheet. Roast until slightly charred and starting to collapse. Cool at room temperature. In a salad bowl, beat dressing ingredients together with a fork. Pull the chicken into long chunks; add to bowl. Add salad greens, olives, and onions; toss to coat. Put on plates, add the tomatoes, and serve.

Nutrition Facts Per Serving: 404 calories, 29g protein, 12g carbohydrate, 27g fat (4g saturated), 3g fiber