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.

Recipe by Oxmoor House August 2011

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Yield:
2 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large bowl. Sprinkle with croutons and cheese; toss gently.

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  • Young Chefs can:

  • Tear lettuce leaves

  • Measure croutons

  • Older Chefs can:

  • Help shred chicken breast

  • Combine ingredients in bowl

Nutrition Facts

219 calories; fat 11g; saturated fat 2.7g; mono fat 1.2g; poly fat 0.5g; protein 18.3g; carbohydrates 13.2g; fiber 2.5g; cholesterol 54mg; iron 1.3mg; sodium 695mg; calcium 122mg.
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