For a quick and casual meal, toss this tasty, crunchy chicken salad in just 10 minutes.
bag (12 oz) salad blend with lettuce, carrots and red cabbage
packages (6 oz each) refrigerated cooked chicken breast strips, coarsely chopped
red bell pepper, cut into 1/2-inch pieces
can (1 3/4 oz) shoestring potatoes
cup ranch dressing
In large bowl, mix all ingredients except dressing.
Divide salad evenly among 4 plates; drizzle each with 3 tablespoons dressing. Serve immediately.
One cup chow mein noodles can be substituted for the shoestring potatoes.
Cut leftover grilled chicken into strips or cubes. Freeze it in resealable freezer plastic bags to have on hand when you want to make a quick salad such as this. The frozen chicken can be thawed quickly in the microwave.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.