Light Italian Chicken Salad with Roasted Garlic
Light Italian chicken salad recipe has a roasted garlic dressing you'll make over and over. Serve it in radicchio cups for a low carb / paleo lunch (without the Parmesan cheese) or even as an appetizer!
Servings: 4 Servings
- 1 head garlic
- 1 teaspoon olive oil
- 12 ounces cooked shredded or chopped chicken breast about 4 cups
- ½ cup nonfat Greek yogurt
- 1 juice of 1 lemon about 2 tablespoons
- .125 tsp salt
- .125 tsp pepper
- 6 roasted red peppers chopped (about ¾ of a jar, packed in water)
- ⅔ cup fresh basil chopped
- 8 leaves radicchio
- ½ cup Parmesan cheese
Preheat the oven to 400 degrees F. Peel off as much of the papery skin from the garlic head without separating the cloves. Placing the head on its side, cut ¼- to ½-inch off the top of the garlic to expose all of the cloves. Drizzle 1 teaspoon of olive oil over the top, wrap the head tightly in aluminum foil, and bake on a sheet pan or in a muffin tin for 40 minutes. It will be done when it’s a deep golden color and you can easily insert a fork into the cloves. Let the garlic cool slightly.
Squeeze the soft cloves into the bowl of a food processor and add the Greek yogurt, lemon juice, and a generous pinch of salt and pepper (just over ¼ teaspoon each). Pulse to combine.
In a large bowl, combine the shredded chicken and roasted garlic dressing. Stir in the roasted red peppers, and basil. Taste and add more salt and pepper if necessary.
Divide the chicken salad among the radicchio cups and top each with 2 tablespoons Parmesan cheese. The chicken salad will keep, covered, in the refrigerator, for up to 4 days.
Calories: 195kcal | Carbohydrates: 10g | Protein: 26g | Fat: 6g | Fiber: 1g | Sugar: 4g