Chicken Club Salad
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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 3 cups (383g)
303
Calories
23g
Protein
29g
Carbs
12g
Fat
6g
Fiber
5g
Sugar
194mg
Sodium
Saturated Fat 3 g · Cholesterol 58 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
whole wheat pasta, uncooked
1 cup · macaroni or rotelle
Romaine lettuce, washed and torn
6 cups · or spinach
green peppers, chopped
2 cups · or a combination of bell peppers, celery, cauliflower florets, cucumber, carrots*
tomatoes, chopped
2 cups
cubed cooked skinless chicken
1 1/2 cups · 1/2 pound
Lite Italian Dressing
1/2 · about 1/2 of what the recipe makes
egg, hard cooked
1 · optional
shredded cheese
1/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Cook pasta according to package directions; drain and cool.
- 3
Place 1 1/2 cups of the Romaine lettuce 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: USDA MyPlate Kitchen · Eat Better. Buy Better: Iowa State University Extension 2009 Calendar Iowa State University Extension and Montana State University
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