Ingredients
1 cup pasta (uncooked whole wheat
small
such as macaroni or rotelle)
6 cups Romaine lettuce (well washed and torn
or spinach)
2 cups green peppers
fresh
chopped (or choose a combination of bell peppers
celery
cauliflower florets
cucumber
carrots*)
2 cups tomatoes (chopped)
1 1/2 cups cubed cooked skinless chicken (1/2 pound skinless
boneless chicken)
1/2 cup Italian dressing
1 egg (hard cooked
optional)
1/4 cup cheese (shredded
or cheese crumbles)
Steps
Wash hands with soap and water.
Cook pasta according to package directions; drain and cool.
Place 1 1/2 cups of the Romaine lettuce in each of 4 large bowls or plates.
Combine chopped vegetables, chicken, and pasta.
Add dressing; toss lightly to coat. Divide evenly among the 4 bowls.
Top each serving with a few egg slices, if desired, and 1 tablespoon of the shredded cheese.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 309 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Cholesterol | 57 mg |
| Sodium | 605 mg |
| Carbohydrates | 31 g |
| Dietary Fiber | 6 g |
| Total Sugars | 8 g |
| Added Sugars included | 3 g |
| Protein | 23 g |
| Vitamin D | 0 mcg |
| Calcium | 113 mg |
| Iron | 2 mg |
| Potassium | 740 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Club Salad. Recipe source: Eat Better. Buy Better: Iowa State University Extension 2009 Calendar Iowa State University Extension and Montana State University. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.