Fried-Chicken Salad

Fried-Chicken Salad Recipe
Photo: Antonis Achilleos

Recipe from

Real Simple

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


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


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.

August 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note