Diced Vegetable, Lettuce & Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 189.5
  • Total Fat: 11.7 g
  • Cholesterol: 41.3 mg
  • Sodium: 1,336.7 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 15.7 g

View full nutritional breakdown of Diced Vegetable, Lettuce & Chicken Salad calories by ingredient


Introduction

This Salad is a mix of diced salad vegetables and diced grilled Chicken served on a bed of Lettuce with a dressing of olive oil and salt This Salad is a mix of diced salad vegetables and diced grilled Chicken served on a bed of Lettuce with a dressing of olive oil and salt
Number of Servings: 4

Ingredients

    7 oz Chicken Breast, no skin (grilled)
    1 c Celery, raw, diced
    3/4 c Tomatoes, red, ripe, raw, Diced
    2 tbsp Shallots, chopped
    1/2 c Cucumber (peeled), diced
    2 tbsp Parsley, minced
    1/2 c Bell Pepper - Red
    3 c Lettuce, red leaf (salad), shredded
    1/2 c Cheese, Kraft Mexican Style Taco Cheese Shredded
    2 tbsp Olive Oil
    2 tsp Salt

Tips

this is a great way to use up left over chicken. It's a tasty salad and very filling. The vegetables listed above are suggested ingredients but can be varied depending on taste and availability.


Directions

Dice all the raw vegetables and toss together. If you have left over chicken from another meal, add that to the salad. If you don't have pre-prepared chicken, grill the chicken until done and then dice and add to the diced vegetables. Shred the lettuce and place it on the plate. Add the olive oil and salt to the diced salad and toss to coat. Place one cup of the diced salad on top of the shredded lettuce leaves and add the shredded cheese.

Serving Size: 4 1-1/2-cup Servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANITAJARVIS.