Grecian Fig Chicken Salad
Flavorful high fiber combination of chicken, figs, beans and vegetables.
Ingredients
- 1/4 cup orange juice
- 1 Tbsp nonfat plain yogurt
- 1 Tbsp lemon juice
- 1 garlic clove, crushed with a garlic press
- 1/2 Tbsp Dijon mustard
- 1 dash of pepper, to taste
- 1/4 tsp olive oil
- 1 1/2 cup cooked, diced chicken breast meat (1 lb.)
- 1 1/2 cup canned chickpeas (garbanzo beans) (15½ oz), rinsed and drained
- 1/2 cucumber, peeled and sliced 1/4-inch thick
- 1/2 small red onion, finely chopped
- 3/4 cup California figs (about 10), diced
- 3 cup mixed salad greens (4 oz)
- 6 Tbsp chopped fresh mint (1 oz)
Directions:
In a large bowl, whisk together the orange juice, yogurt, lemon juice, garlic, mustard and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion and figs; stir and toss to coat well. Store in refrigerator until ready to serve.
To serve, divide the salad greens among 6 individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.