Mint Chicken Salad

Lemon-Chive Dressing:

2 T freshly squeezed lemon juice

1/2 t fine sea salt

1 c light cream or half-and-half

1/3 c chopped fresh chives

Salad:

1 c shelled peas, blanched and refreshed

3 small spring onions, cut into thin rounds

3 oz greek feta cheese, crumbled

1/4 c mint leaves, cut into a chiffonade

3 c shredded chicken or turkey

8 oz cherry tomatoes

1 avocado, peeled and thinly sliced

2 baby Romaine heads, thickly shredded

4 radishes, halved and thinly sliced

1/4 c chopped chives

*I added nuts on top- I used almond slivers cooked with a little sugar and butter.

To make the dressing, combine the lemon juice and salt in a small jar. Shake to dissolve the salt. Add the cream and chives. Shake to blend. Taste for seasoning. In a large, shallow bowl, combine all the salad ingredients. Toss with just enough dressing to evenly coat the ingredients. Arrangeo on four large dinner plates. Serve four.

This recipe I got from my running mag. It is a great way to get in a bunch of vegetables!

calories: 399, carbs: 15g, Protein: 40g, fat: 20g.