- Makes: 4 servings
- Start to Finish 25 mins
dried cranberries, cherries, blueberries, or currants
2 1/2 -
purchased roasted chicken
bottled balsamic vinaigrette salad dressing
torn romaine lettuce or torn mixed greens (8 cups)
fresh or refrigerated grapefruit sections, mango slices and/or papaya slices, drained
dry roasted shelled sunflower seeds
- 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.
(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