Serves: 3
Total Calories: 205

8 ounces boneless, skinless, cooked chicken breast
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon dried basil
2 small garlic cloves, minced
Fresh ground pepper
1 cup cooked green beans, cut into 2-inch lengths
1/4 cup sliced black olives
4 cherry tomatoes, halved

1. Cut the cooked chicken into bite-sized chunks and set aside. In a medium bowl, whisk together the oil, vinegar, basil, garlic, and pepper. Add the chicken and toss with dressing.

2. Add the green beans, olives, and cherry tomatoes toss well. Refrigerate for several hours. Garnish salad with tomato wedges and serve.

EXCHANGES
3 Medium-Fat Meat
1 Vegetable
1 Fat

NUTRITION FACTS
Calories 304
Calories from Fat 186
Total Fat 21 grams
Saturated Fat 4 grams
Cholesterol 67 milligrams
Sodium 247 milligrams
Total Carbohydrate 7 grams
Dietary Fiber 2 grams
Sugars 3 grams
Protein 23 grams

Nutritional Facts:

Serves: 3
Total Calories: 205
Calories from Fat: 127

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