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Zone Diet
Antipasto Salad with Grilled Chicken &
Grapes
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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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