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Fried-Chicken Salad

Photo: Antonis Achilleos
Prep time 20 mins
Yield Makes 4 servings

Ingredients

  • 1 10-ounce bag chopped romaine lettuce
  • 1 large tomato, chopped
  • 1 medium cucumber, peeled (optional), seeded, and diced
  • 1 green bell pepper, seeded and diced
  • 2 small red onion, diced or finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 12-ounce package Perdue Low Fat, Fully Cooked Chicken Breast Cutlets, Italian Style (4 cutlets)
  • 1/2 8-ounce bottle chunky blue cheese dressing
  • 1 teaspoon freshly ground black pepper

Nutrition Information

  • calcium 57.34 mg
  • calories 329.3
  • caloriesfromfat 52 %
  • carbohydrate 24.68 g
  • cholesterol 40.16 mg
  • fat 19.08 g
  • fiber 4.88 g
  • iron 2.23 mg
  • protein 15.85 mg
  • satfat 3.9 g
  • sodium 849.36 mg

How to Make It

  1. In a large bowl, combine the lettuce, tomato, cucumber, bell pepper, and onion. Heat the oil in a skillet over medium heat. Add the cutlets and heat 1 1/2 minutes per side or until browned. Transfer to a cutting board and slice each into 6 pieces. Add the dressing to the salad and toss to combine. Add the chicken and toss again. Season with the pepper and serve.