Recipe finder
Chicken-Romaine Salad
- Makes: 4 servings
- Start to Finish 25 mins
Ingredients
-
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
Directions
- 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.
- For dressing: In a screw-top jar, combine the 1/2 cup balsamic vinaigrette and orange juice. Cover and shake well.
- 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, vit. C (mg) 41, chol. (mg) 62, vit. A (IU) 4033, Fat, total (g) 17, Riboflavin (mg) 0, carb. (g) 22, Thiamin (mg) 0, pro. (g) 24, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 8, Polyunsaturated fat (g) 3, Monosaturated fat (g) 2, iron (mg) 2, sat. fat (g) 3, calcium (mg) 50, sodium (mg) 422, Cobalamin (Vit. B12) (µg) 0, sugar (g) 7, cal. (kcal) 326, Folate (µg) 121, fiber (g) 3