Whether for packing a healthy lunch at work, or serving at a summer barbecue, this delish dish from The Zone Diet is a crowd-pleaser!

Chicken and Black Bean Salad

Ingredients

5 cups baby arugula, washed and spun dry, sliced if large
5 cups romaine hearts, washed, dried, and thinly sliced
1 yellow bell pepper, halved, seeded, and diced
4 small Roma tomatoes, cut into small wedges
3/4 cup red onion or sweet white onion, cut in thin rings
2 cups no-salt-added black beans, cooked and drained
1 cup bottled artichoke hearts, drained
1/4 cup capers, drained
4 ounces feta cheese, crumbled
12 ounces cooked skinless chicken breast, cut into strips, or 18 ounces deli-style chicken breast, sliced

Dressing

5 1/3 teaspoons extra-virgin olive oil
1/3 cup lemon juice
4 teaspoons fructose powder or 1 tablespoon honey
1/4 cup low-sodium chicken stock or broth
1/4 teaspoon guar gum or xanthan gum
2 teaspoons Dijon mustard
1/2 teaspoon red pepper flakes or ground black pepper
2 teaspoon dried oregano, crumbled
2 garlic cloves, minced or pressed
1/4 teaspoon ground black pepper or red pepper

Preparation

1. Layer and divide chicken and black bean salad ingredients among 4 serving plates or large bowls with snap-on lids.

2. Combine the dressing ingredients in a small jar. Cover and shake until smooth. Spoon the dressing over the salads just before serving, or divide among 4 small bottles. Cover and refrigerate for pack lunches.

*Recipe and image courtesy of The Zone Diet.*