|
| 1/4 | cup reduced-fat mayonnaise or salad dressing |
| 2 | tablespoons lemon juice |
| 2 | teaspoons Dijon mustard |
| 1 | clove garlic, finely chopped |
|
| 4 | cups shredded romaine lettuce |
| 2 | cups shredded cooked chicken breasts |
| 1/4 | cup sliced drained sun-dried tomatoes in oil |
| 1 | hard-cooked egg, chopped |
| 2 | medium green onions, sliced (2 tablespoons) |
| 1/4 | cup shredded Parmesan cheese, if desired |
Serve with...
Apricot Scones
Total Time:
22 min
| 1. | In small bowl, beat all dressing ingredients with wire whisk until well blended. |
| 2. | On individual serving plates, arrange lettuce, chicken, tomatoes and egg. Spoon dressing over top. Sprinkle with onions and cheese. |
|
| Slash the fat to just 4 grams per serving by using fat-free mayonnaise instead of reduced-fat. |
|
| To shred romaine lettuce, after washing and drying leaves, stack a pile of leaves on a cutting board. With a sharp knife, cut leaves crosswise into thin strips. Measure 4 cups lightly packed shreds for this salad. |
Nutrition Information:
210 ( 100); 11g ( 2g, 0g); 115mg; 250mg; 6g ( 1g, 3g); 23g 60%; 35%; 4%; 10% 1/2 ; 0 ; 3 ; 1/2 1/2