Shredded Roasted Chicken Breast
Marinated Artichoke Hearts (Drained and Coarsely Chopped)
1-inch Pieces Roasted or Broiled Asparagus Spears
Chopped Roasted Red Bell Pepper
Light Olive Oil Vinaigrette or Italian Salad Dressing You Can Choose Any Dressing)
Coarsely Ground Black Pepper
1. Combine the chicken, artichoke hearts, asparagus, and bell pepper in a medium bowl and toss to mix well.
2. Add the salad dressing and pepper and toss again.
3. Let the salad sit for 15 minutes before serving or cover and chill until ready to serve.
4. If desired, serve on a bed of fresh salad greens garnished with a sprinkling of blue cheese crumbles and chopped walnuts, or serve in lettuce-lined pita pockets.
NUTRITION INFORMATION PER SERVING
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