Chicken Club Salad
Yield: 4 Servings | Serving Size: 3 1/4 cup
Cost/Serving: $2.47
Ingredients:
1 cup cuncooked whole wheat small pasta, such as macaroni or rotelle
6 cups romaine lettuce or spinach (washed well and torn)
2 cups chopped fresh vegetables (green pepper, celery, cauliflower florets, cucumber, carrots)
2 cups chopped tomatoes (about 2 large)
1 1/2 cups cubed cooked skinless chicken (one half pound skinless, boneless pountry)
1/2 cup low fat Italian dressing
1 hard cooked egg (optional)
1/4 cup shredded cheese or cheese crumbles
Directions:
- Cook pasta according to package directions; drain and cool.
- Place 1 1/2 cups of the lettuce or spinach in each of 4 large bowls or plates.
- Combine chopped vegetables, chicken, and pasta.
- Add dressing; toss lightly to coat. Divide evenly among the 4 bowls.
- Top each serving with a few slices, if desired, and 1 Tablespoon of the shredded cheese.
Tip: Pick vegetables that are plentiful at the farmers' market or grocery store. If desired, combine the cooked pasta, chopped vegetables (except tomato), cubed chicken, and dressing in a covered container and refrigerate for up to 24 hours. To serve, stir in the chopped tomato and spoon over romaine or spinach.
Nutrition Facts: Servings: 4, Serving Size: 3 1/4 cups
Amount per serving: Calories 260, Total Fat 6g, Saturated Fat 2g, Trans fat 0g, Cholesterol 45mg, Sodium
390mg, Total Carbohydrate 29g, Dietary Fiber 4g, Total Sugars 4g (Incl. 0g Added Sugars),
Protein 22g
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