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Prep 20min
Total20min
Servings4
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Ingredients
Lemon-Dijon Dressing
1/4
cup reduced-fat mayonnaise or salad dressing
2
tablespoons lemon juice
2
teaspoons Dijon mustard
1
clove garlic, finely chopped
Salad
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
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Steps
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.
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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.
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