Fried-Chicken Salad

Photo: Antonis Achilleos
Recipe from Real Simple

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Recipe Time

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Nutritional Information

Amount per serving
  • Calcium: 57.34mg
  • Calories: 329.3
  • Calories from fat: 52%
  • Carbohydrate: 24.68g
  • Cholesterol: 40.16mg
  • Fat: 19.08g
  • Fiber: 4.88g
  • Iron: 2.23mg
  • Protein: 15.85mg
  • Saturated fat: 3.9g
  • Sodium: 849.36mg


  • 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


  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.
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