Chicken Club Salad

Makes: 4 servings


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

  1. Wash hands.
  2. Cook pasta according to package directions; drain and cool.
  3. Place 1½ cups of the romaine in each of 4 large bowls or plates.
  4. Combine chopped vegetables, chicken and pasta.
  5. Add dressing; toss lightly to coat. Divide evenly among the 4 bowls.
  6. Top each serving with a few egg slices, if desired, and 1 Tablespoon of the shredded cheese.


Source: Iowa State University Extension. Recipe is Courtesy of the Iowa State University Extension 2009 Calendar. Montana State University. Eat Better. Buy Better. Recipes.

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