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Zone Diet Antipasto Salad with Grilled Chicken & Grapes

Contributed by:
Janet B.

 

 

 

Ingredients:
  • 2 cloves garlic, minced
  • 1c. prepared corkscrew pasta (1/2c. dry) [4 C]
  • 2T LF Sour Cream [2 F]
  • 1T LF Plain Yogurt
  • 2T chicken broth
  • 1T + 1/3 tsp olive oil [10 F]
  • 1 1/3 T red wine vinegar
  • 1/8 tsp freshly ground pepper
  • 1/2 tsp dried basil
  • 8 c Romaine lettuce, torn [2 C]
  • 1/2 c rinsed & drained artichoke hearts, chopped [2 C]
  • 1 c sliced red peppers [1/3 C]
  • 6 pimiento-stuffed green olives, sliced [2 F]
  • 1/2 c sliced red onion [1/2 C]
  • 1/2 c kidney beans, drained & rinsed [2 C]
  • 4 oz LF Monterey Jack cheese, cubed [4 P]

Serve with:

  • 10 oz. grilled chicken [10 P]
  • 1 1/2 c green and/or red grapes

Directions:

  • Prepare pasta according to package instructions, rinse, set aside.

  • Combine first 9 ingredients except pasta, stir to combine.

  • In large bowl or rectangular container line bottom with Romaine, artichoke hearts, red peppers, kidney beans, red onion slices and olives.

  • Add pasta and cubes of cheese, toss with dressing.

  • Serve with chicken and grapes on the side.

Yield: 2 - 3 blocks & 2 - 4 blocks
Hint: If preparing ahead of time, add red onion slices, cubed cheese and dressing just before serving.

 

 

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