End of Summer Chicken Salad Wednesday, September 5, 2012


1/3 cup lemon juice
2 TBSP snipped fresh mint
2 TBSP snipped fresh basil
2 TBSP olive oil
1 TBSP honey
1/4 tsp ground black pepper
5 cups shredded romaine lettuce
2 cups cut-up cooked chicken breast
2 plum tomatoes, cut into wedges
1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
2 to 3 TBSP crumbled reduced-fat feta cheese


For dressing: In a screw-top jar, combine lemon juice, mint, basil, oil, honey, and pepper. Cover and shake well. Place lettuce on a large platter. Top with chicken, tomatoes, beans, and cheese. Drizzle with dressing.


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