DIRECTIONS

Soak the onion in cold water 15 minutes. Drain and transfer to a large bowl. While the onion is soaking, combine the vinegar, mustard, oil, salt, and pepper for the dressing in a jar with a tightly fitting lid. Shake well.

Add the chicken, grapes, artichoke hearts, peppers, and black pepper to the red onion. Add the dressing and toss.

Divide Bibb lettuce between 6 serving plates and top with the salad. Sprinkle each salad with the almonds and parsley and serve.

Ingredients

1/2 small red onion, thinly sliced
Dressing

2 tablespoons sherry vinegar
2 teaspoons whole grain mustard
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

4 cups torn or diced cooked chicken
1 1/2 cups halved California grapes
1 jar (8.5 oz.) drained marinated artichoke hearts, coarsely chopped
1/2 cup coarsely chopped sweet and hot jarred peppers
1/4 teaspoon freshly ground black pepper
1 head Bibb or butter lettuce, leaves washed and dried
3 tablespoons chopped smoked almonds
2 tablespoons chopped parsley

DIRECTIONS

Soak the onion in cold water 15 minutes. Drain and transfer to a large bowl. While the onion is soaking, combine the vinegar, mustard, oil, salt, and pepper for the dressing in a jar with a tightly fitting lid. Shake well.

Add the chicken, grapes, artichoke hearts, peppers, and black pepper to the red onion. Add the dressing and toss.

Divide Bibb lettuce between 6 serving plates and top with the salad. Sprinkle each salad with the almonds and parsley and serve.

Notes

This recipe supports heart health.
This is a Gluten-free recipe.
This is a Dairy-free recipe.
This is a Healthy-fats recipe.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 460 Calories; Protein 39 g; Carbohydrate 21 g; Fat 25 g (49% Calories from Fat); Saturated Fat 4 g (8% Calories from Saturated Fat); Cholesterol 105 mg; Sodium 500 mg; Fiber 3 g.