Chicken Club Salad
Makes: 4 servings
Ingredients
Chicken Club Salad
| 1 cup Pasta (uncooked whole wheat, small, such as macaroni or rotelle) |
| 6 cups Romaine lettuce (well washed and torn, or spinach) |
| 2 cups Vegetables (fresh, green pepper, celery, cauliflower florets, cucumber, carrots chopped) |
| 2 cups Tomatoes (chopped) |
| 1 ½ cups Cubed cooked skinless chicken (1/2 pound skinless, boneless chicken) |
| ½ cup Italian dressing (lowfat) |
| 1 Egg (hard cooked, optional) |
| ¼ cup Cheese (shredded, or cheese crumbles) |
Chicken Club Salad Directions
- Wash hands.
- Cook pasta according to package directions; drain and cool.
- Place 1½ cups of the romaine 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 egg slices, if desired, and 1 Tablespoon of the shredded cheese.
Notes
Source: Iowa State University Extension, Recipe is Courtesy of the Iowa State University Extension 2009 Calendar, Montana State University. Eat Better. Buy Better. Recipes.
