Fried-Chicken Salad

0508fried-chicken-salad
Photo by Petrina Tinslay
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 329.3 calories
    • Calories 52 calories from fat
    • Fat 19.08 g
    • Sat Fat 3.9 g
    • Cholesterol 40.16 mg
    • Sodium 849.36 mg
    • Protein 15.85 mg
    • Carbohydrate 24.68 g
    • Fiber 4.88 g
    • Iron 2.23 mg
    • Calcium 57.34 mg

Ingredients

  1. Check 1 10-ounce bag chopped romaine lettuce
  2. Check 1 large tomato, chopped
  3. Check 1 medium cucumber, peeled (optional), seeded, and diced
  4. Check 1 green bell pepper, seeded and diced
  5. Check 2 small red onions, diced or finely chopped
  6. Check 1tablespoon extra-virgin olive oil
  7. Check 1 12-ounce package Perdue Low Fat, Fully Cooked Chicken Breast Cutlets, Italian Style (4 cutlets)
  8. Check 1/2 8-ounce bottle chunky blue cheese dressing
  9. Check 1teaspoon freshly ground black pepper

Directions

  1. In a large bowl, combine the lettuce, tomato, cucumber, bell pepper, and onion. Heat the oil in a skillet over medium heat. Add the cutlets and heat 1 1/2 minutes per side or until browned.
  2. Transfer to a cutting board and slice each into 6 pieces. Add the dressing to the salad and toss to combine. Add the chicken and toss again. Season with the pepper and serve.