Chicken Club Salad

This colorful chicken and pasta salad is served over lettuce or spinach to make a tasty lunch or dinner. Pick your favorite veggies to add to this salad.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.46/serving

Dietary

• Nut-Free
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• quick
• healthy
• fresh
• budget-friendly

Ingredients

• 1 cup whole wheat pasta (uncooked)
• 6 cup Romaine lettuce (washed and torn)
• 2 cup green bell pepper (chopped)
• 2 cup tomatoes (chopped)
• 1.5 cup chicken breast (cubed, cooked, skinless)
• 0.5 cup lite Italian dressing
• 1 egg (hard cooked)
• 0.25 cup shredded cheese (shredded)

Instructions

1. Cook pasta according to package directions; drain and cool.
2. Place 1 1/2 cups of the Romaine lettuce in each of 4 large bowls or plates.
3. Combine chopped vegetables, chicken, and pasta.
4. Add dressing; toss lightly to coat.
5. Divide evenly among the 4 bowls.
6. Top each serving with a few egg slices, if desired, and 1 tablespoon of the shredded cheese.

Nutrition (per serving)

• Calories: 303
• Protein: 23.2 g
• Carbohydrates: 28.4 g
• Fat: 11.5 g
• Fiber: 5.6 g
• Sodium: 194 mg
• Saturated Fat: 2.8 g
• Sugar: 5.1 g
• Cholesterol: 58 mg