Fried-Chicken Salad

Photo: Antonis Achilleos

Recipe from

Recipe Time

Prep: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

August 2005