Ingredients

Scale

2 oz. chopped leftover chicken breast
1 – 2 campari tomatoes, chopped
6 marinated artichoke hearts, chopped
1 – 2 Tablespoons chopped onion
1/2 cup chopped cabbage
1/4 – 1/3 cup matchstick carrots
2 – 4 Tablespoons of marinade from artichokes
1/3 cup cooked beans, rinsed
1/3 of a large, ripe avocado, cut into chunks
For the top: 4 – 6 basil leaves, chiffonade and a bit of crumbled feta

Instructions

In a small mixing bowl, toss together the chicken, tomatoes, artichoke hears, onion, cabbage and carrots.
Add 2 – 4 Tablespoons of artichoke marinade and stir to coat.
Gently fold in the beans and avocado. Sprinkle with the basil and crumbled feta. Enjoy!

Notes

To chiffonade the basil: Roll fresh basil leaves up together and cut crosswise to make little “ribbons” of basil.

I felt the artichoke marinade served well as the dressing, but feel free to add another dressing if you feel it needs more. Avocado ranch or a bit of balsamic vinegar and olive oil would add lovely flavors, but you could also stir in a Tablespoon or so of light mayonnaise.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

Serving Size: 1 salad