Tasty Mayo-Free Chicken Salad

This recipe is easy to make and produces a nutritious, versatile and flavorful dish that makes an excellent leftover, which can be served for lunch or a light meal the following day.

Yield:

Makes 4 servings

Ingredients

1. 3/4 pound baked or grilled chicken breasts
2. 2 Tbsp. extra virgin olive oil
3. 1 tsp. dried oregano
4. Juice of 1/2 a lemon
5. One 2.2-ounce can (1/2 cup) black olives, pitted and roughly chopped
6. 1 Tbsp. tiny capers, well-rinsed and drained
7. 10 cherry tomatoes, halved
8. Salt and pepper to taste
9. 1 cup thin green beans, cooked, drained, and cooled
10. Romaine lettuce leaves, for serving bed (whole wheat pita bread for sandwiches optional)
11. 2 Tbsp. chopped parsley

Directions

1. Cut chicken into bite-sized pieces. Place in a bowl and combine with oil, oregano, and lemon juice. Let stand for about 1 hour.
2. Toss the chicken mix with olives, capers, tomatoes ,and green beans. Season to taste with salt and pepper.
3. Arrange the salad on the romaine leaves. Sprinkle with parsley and serve. This recipe would also work on whole-wheat pita bread.

Notes