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Moroccan Chicken Salad with Chimichurri Dressing

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Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • For the Chimichurri Dressing:
  • 1 clove garlic
  • 1 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon Kosher salt
  • Pinch of crushed red pepper
  • For the Salad:
  • 1 1/2 cups boneless and skinless chicken breast, cooked and shredded (leftovers work great)
  • 6 cups baby arugula
  • 1 cup shredded carrot
  • 1 cup cucumber, chopped
  • 1/4 cup pomegranate seeds
  • 1/4 cup fat free feta cheese crumbles
  • 1/4 cup chopped almonds

Instructions

  1. For the Chimichurri Dressing:
  2. Combine all ingredients in a food processor and pulse until finely chopped and well mixed. Set aside
  3. For the Salad:
  4. Combine all ingredients in a large bowl and toss. Divide into serving bowls and drizzle about 1 to 2 tablespoons of Chimichurri Dressing over top. Serve and enjoy.

Yields: 4 servings | Serving Size: 1 1/2 cups salad, 2 tablespoons dressing | Calories: 300 | Total Fat: 19g | Saturated Fat:4g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 271mg | Carbohydrates: 10g | Fiber: 3g | Sugar: 5g | Protein: 23g

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SmartPoints (Freestyle): 6