Chicken Club Salad
Makes:
4 servings
This colorful chicken and pasta salad is served over lettuce or spinach to make a tasty lunch or dinner. Pick your favorite veggies to add to this salad.
Ingredients
- 1 cup whole wheat pasta, uncooked (macaroni or rotelle)
- 6 cups Romaine lettuce, washed and torn (or spinach)
- 2 cups green peppers, chopped (or a combination of bell peppers, celery, cauliflower florets, cucumber, carrots*)
- 2 cups tomatoes, chopped
- 1 1/2 cups cubed cooked skinless chicken (1/2 pound)
- 1/2 Lite Italian Dressing (about 1/2 of what the recipe makes)
- 1 egg, hard cooked (optional)
- 1/4 cup shredded cheese
Directions
- Wash hands with soap and water.
- Cook pasta according to package directions; drain and cool.
- Place 1 1/2 cups of the Romaine lettuce 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
*2 cups of green bell peppers were used for cost analysis and nutrition calculations.
Learn more about:
Eat Better. Buy Better: Iowa State University Extension 2009 Calendar
Iowa State University Extension and Montana State University
