Chicken Club Salad
Ingredients:
1 cup uncooked whole wheat small pasta, such as macaroni or rotelle
6 cups romaine lettuce or spinach (washed well and torn)
2 cups chopped fresh vegetables (green pepper, celery, cauliflower florets, cucumber, carrots)
2 cups chopped tomatoes (about 2 large)
1½ cups cubed cooked skinless chicken (one half pound skinless, boneless poultry)
½ cup lowfat Italian dressing
1 hard cooked egg (optional)
¼ cup shredded cheese or cheese crumbles
Directions:
1. Cook pasta according to package directions; drain and cool.
2. Place 1½ cups of the lettuce or spinach in each of 4 large bowls or plates.
3. Combine chopped vegetables, chicken, and pasta.
4. Add dressing; toss lightly to coat. Divide evenly among the 4 bowls.
5. Top each serving with a few egg slices, if desired, and 1 tablespoon of the shredded cheese.
Tips: Pick vegetables that are plentiful at the farmers’ market or grocery. If desired, combine the cooked pasta, chopped vegetables (except tomato), cubed chicken, and dressing in a covered container and refrigerate for up to 24 hours. To serve, stir in the chopped tomato and spoon over romaine or spinach.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.