Rainbow Chicken Salad

Serves: 4
Total Calories: 100


2 boneless, skinless chicken breasts approximately 16 ounces total
8 cups mixed baby greens with purple radicchio
6 kalamata olives cut in quarters
6 green olives cut in quarters
3 stalks hearts of palm sliced
1 large cooked and chilled beet diced
1 small yellow zucchini diced
1/2 cup red bell pepper diced
1/2 cup yellow bell pepper diced
1/2 cup artichoke hearts large dice
2 tablespoons organic olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon seasoned salt
1/4 teaspoon (or to taste) freshly ground black pepper
1/2 cup feta cheese


1. In a frying pan coated with cooking spray, brown chicken breasts, cooking 3–4 minutes per side or until golden-brown and fully cooked. Set aside to cool and then slice in strips. (Chicken can be grilled or roasted.)
2. In a large salad bowl, mix greens and radicchio and add olives, hearts of palm, beet, zucchini, peppers, and artichoke hearts.
3. In a separate bowl, mix olive oil, balsamic vinegar, salt, and black pepper
4. Pour salad dressing over salad and toss well.
5. Divide into four portions on salad plates.
6. Add feta cheese and sliced chicken.

Nutritional Facts:

Serves: 4
Total Calories: 100
Calories from Fat: 92

This Rainbow Chicken Salad recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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