Fried-Chicken Salad

Fried-Chicken Salad
Petrina Tinslay
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

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

 

July 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 52 %
  • Calcium 57.34 mg
  • Carbohydrate 24.68 g
  • Cholesterol 40.16 mg
  • Fat 19.08 g
  • Fiber 4.88 g
  • Iron 2.23 mg
  • Protein 15.85 mg
  • Sat Fat 3.9 g
  • Sodium 849.36 mg
What does this mean? See Nutrition 101.