Moroccan Chicken Salad with Chimichurri Dressing

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

• For the Chimichurri Dressing:
• 1 clove garlic
• 1 cup fresh cilantro
• 1/4 cup fresh parsley
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 1/4 teaspoon Kosher salt
• Pinch of crushed red pepper
• For the Salad:
• 1 1/2 cups boneless and skinless chicken breast, cooked and shredded (leftovers work great)
• 6 cups baby arugula
• 1 cup shredded carrot
• 1 cup cucumber, chopped
• 1/4 cup pomegranate seeds
• 1/4 cup fat free feta cheese crumbles
• 1/4 cup chopped almonds

Instructions

1. For the Chimichurri Dressing:
2. Combine all ingredients in a food processor and pulse until finely chopped and well mixed. Set aside
3. For the Salad:
4. Combine all ingredients in a large bowl and toss. Divide into serving bowls and drizzle about 1 to 2 tablespoons of Chimichurri Dressing over top. Serve and enjoy.

Yields: 4 servings | Serving Size: 1 1/2 cups salad, 2 tablespoons dressing | Calories: 300 | Total Fat: 19g | Saturated Fat:4g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 271mg | Carbohydrates: 10g | Fiber: 3g | Sugar: 5g | Protein: 23g

SmartPoints (Freestyle): 6