From the Pantry Butler kitchen
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. USDA MyPlate Kitchen — Eat Better. Buy Better: Iowa State University Extension 2009 Calendar — Iowa State University Extension and Montana State University (public domain), via myplate.food
Ingredients
- 1 cup whole wheat pasta, uncooked — macaroni or rotelle
- 6 cups Romaine lettuce, washed and torn — or spinach
- 2 cups green peppers, chopped — or 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
- 1/2 Lite Italian Dressing — about 1/2 of what the recipe makes
- 1 egg, hard cooked — optional
- 1/4 cup shredded cheese
Method
- 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.
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