Chicken-Romaine Salad | Midwest Living

Chicken-Romaine Salad

Chicken-Romaine Salad

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  • Makes: 4 servings
  • Start to Finish 25 mins

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This no-cook dinner uses convenience products to make it quick and easy. Chewy dried fruit, tart vinaigrette, and sweet, fresh fruit add a delightful blend of flavors in this chicken salad.


  • 1/3 cup dried cranberries, cherries, blueberries, or currants
  • 1 2 - 2 1/2 - pound purchased roasted chicken
  • 1/2 cup bottled balsamic vinaigrette salad dressing
  • 2 tablespoons orange juice
  • 1 10 - ounce package torn romaine lettuce or torn mixed greens (8 cups)
  • 1/2 8 - ounce package presliced mushrooms
  • 1 1/2 cups fresh or refrigerated grapefruit sections, mango slices and/or papaya slices, drained
  • 2 tablespoons dry roasted shelled sunflower seeds


  1. In a small bowl, pour enough boiling water over cherries to cover. Let stand for 5 minutes; drain. Meanwhile, use two forks to pull chicken meat off the bones and shred in large pieces. Discard bones and skin. Measure 2 cups chicken pieces and place in a medium bowl; set aside. Cover and chill remaining chicken for another use.
  2. For dressing: In a screw-top jar, combine the 1/2 cup balsamic vinaigrette and orange juice. Cover and shake well.
  3. To serve, arrange lettuce on 4 dinner plates or on a platter. Top each with mushrooms and grapefruit sections. Arrange chicken in center of each salad. Sprinkle salads with cranberries and sunflower seeds. Drizzle the dressing evenly over the salads. Makes 4 main-dish servings.

Nutrition Facts

(Chicken-Romaine Salad)

Servings Per Recipe 4, carb. (g) 22, vit. C (mg) 41, vit. A (IU) 4033, pro. (g) 24, iron (mg) 2, Riboflavin (mg) 0, chol. (mg) 62, Fat, total (g) 17, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 2, sat. fat (g) 3, Niacin (mg) 8, Polyunsaturated fat (g) 3, Folate (µg) 121, sugar (g) 7, sodium (mg) 422, fiber (g) 3, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 326, calcium (mg) 50

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