Chicken Club Salad

Recipe GLPR7682136c4e7646

Salad

25 min

303 cal

Servings: 4

Stovetop

SNAP eligible

A hearty and satisfying salad combining tender cooked chicken, whole wheat pasta, crisp fresh vegetables, and romaine lettuce tossed in a light Italian dressing. Topped with a hard-cooked egg and cheese for added protein and flavor. Perfect for lunch or a light dinner.

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Ingredients

1 cup whole wheat pasta (macaroni or rotelle), uncooked

6 cups romaine lettuce, washed and torn

2 cups green bell peppers, chopped

2 cups tomatoes, chopped

1 1/2 cups cooked skinless chicken breast, cubed

1/2 cup lite Italian salad dressing

1 egg, hard cooked (optional)

1/4 cup shredded cheese

Directions

Wash your hands thoroughly with soap and warm water before preparing the salad.
Bring a large pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and rinse with cool water until completely chilled; set aside.
If preparing a hard-cooked egg, place it in a small pot of cold water, bring to a boil, remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath to cool, then peel and set aside.
Wash and tear the romaine lettuce into bite-sized pieces. Wash and chop the green bell peppers and tomatoes into uniform pieces.
In a large mixing bowl, combine the cooled pasta, chopped peppers, tomatoes, and cubed cooked chicken. The chicken should have been cooked to an internal temperature of 165°F and then cubed.
Pour the lite Italian dressing over the pasta and vegetable mixture and toss gently until all ingredients are evenly coated.
Divide the torn romaine lettuce evenly among 4 large bowls or plates, creating a bed for the salad.
Top each lettuce bed with an equal portion of the dressed pasta and chicken mixture.
If using the hard-cooked egg, slice it and arrange a few slices on top of each salad. Sprinkle 1 tablespoon of shredded cheese over each serving and serve immediately.