Monday, March 1, 2010
Chicken and Artichoke Salad
This salad can go on top of English muffins (as pictured) or on top of mixed greens, in a wrap or spread on whole wheat bread. The pecans add a nice crunchy, nutty flavor.
1 can artichokes (chopped)
1/4 cup pecans (toasted & chopped)
1/2 cup fat-free cream cheese (softened)
1 tbsp lemon juice
3 tbsp light mayo
1/4 tsp salt
1/8 tsp ground red pepper
2 cups chicken breast (cooked & shredded)
1. Combine chopped artichokes and chopped pecans in a small bowl.
2. Combine cream cheese, lemon, mayo, salt, and red pepper in large bowl, stir until smooth. Stir in artichoke mixture and shredded chicken.
*Make a batch of this and keep in the fridge for a quick lunch or light dinner! Super easy and really yummy!