Using a precooked rotisserie chicken makes this salad extra easy and fast, although any leftover cooked chicken or grilled fish will work. If sending to school for lunch, pack dressing, croutons, and cheese in containers or zip-top plastic bags separate from the salad.
4 cups torn romaine lettuce
3/4 cup shredded skinless boneless rotisserie chicken breast (about 3 ounces)
1/3 cup diced red bell pepper
1/4 cup light Caesar dressing
1/3 cup fat-free Caesar-flavored croutons
3 tablespoons grated fresh Parmesan cheese
How to Make It
Combine first 4 ingredients in a large bowl. Sprinkle with croutons and cheese; toss gently.
Young Chefs can:
Tear lettuce leaves
Older Chefs can:
Help shred chicken breast
Combine ingredients in bowl
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