Chicken with Garden Fresh Vegetables Recipe
Ingredients
1 broiler-fryer chicken, cooked, skinned, boned and cut in strips
3 large tomatoes, cut in chunks
1 large green pepper, cut in 1-inch slivers
1 cucumber, sliced
4 green onions, sliced
1 jar (12 ounces) marinated artichoke hearts, chopped
2 tablespoons wine vinegar
1/2 cup sliced black olives
1/4 cup sesame seeds, toasted
Cooking Instructions
In large mixing bowl, place chicken while still warm. Add tomatoes, green pepper, cucumber and green onions. Drain artichoke hearts and reserve marinade. Add artichoke hearts and black olives to chicken-vegetable mixture; toss gently to mix well. Mix reserved marinade with wine vinegar; pour over chicken. Cover and refrigerate until well chilled. At serving time, top with sesame seeds. Makes 6 generous servings.
Per Serving
Calories: 313
Protein: 23.2 grams
Total Fat: 19.2 grams
Saturated Fat: 3.45 grams
Carbohydrates: 14.4 grams
Cholesterol: 61 milligrams
Sodium: 201 milligrams