Healthy Heart Recipe

Cool Vegetable Chicken Salad

4-6 ounces skinless cooked chicken breast

1/2 cup red onion, sliced

4 cups romaine lettuce or salad greens

1 cup carrots, thinly-sliced

1/2 cup broccoli florets

15-oz. can garbanzo beans, drained 
and rinsed

3 tbs. honey

4 tbs. red wine (or raspberry) vinegar

2 tbs. olive oil

1/4 tsp. garlic powder (or 1-2 cloves garlic, minced)

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Cut chicken into small chunks or thin slices. Place sliced onion in a small bowl and cover with water; let soak while preparing the rest of the salad to soften the onion's "bite." Combine chicken and prepared vegetables in large bowl. In a small bowl, stir together the honey 
vinegar, olive oil and garlic powder. Add drained onions and dressing to salad. Toss gently to mix. Cover and refrigerate until ready to serve. Can be prepared several hours ahead. Tip: For an even quicker meal, you can use a reduced-fat bottled dressing (perhaps raspberry or Dijon vinaigrette) instead of the homemade dressing here.

Makes 4 main-dish servings, with 290-315 calories and 10 grams of fat per serving. An excellent source of beta-carotene, dietary fiber, protein, iron, niacin and folate; a good source of vitamin C, potassium, magnesium and vitamin B-6.