Chicken is a versatile meat to use in salads of most any kind. Chicken can be served hot or cold in salads. Rotisserie chicken from the deli works great in salads. When you are grilling chicken for a meal, toss a couple of extra chicken breasts to grill and freeze for a later meal or use in a salad.
All the vegetables used in salads can be prepared (rinsed, chopped, sliced) and store the vegetables in individual zip lock bags for later use. That way putting a salad together after work is a breeze.
Chicken Romaine Salad
- 3 chicken breasts (boiled, grilled or baked)
- 1 head romaine lettuce (chopped)
- 1 pint grape tomatoes (cut in halves)
- 1 small red onion (chopped)
- 1 bell pepper (green, red and/or yellow, chopped)
- 2/3 c. carrots (shredded)
- 1 small can black olives (drained and sliced)
- 8 oz. cheddar cheese (cubed or cheese of your choice)
- 1/2 c. bacon bits
- Parmesan cheese
- Buttermilk Ranch Dressing or your choice of dressings
Chill chicken, cut into thin slices. In large salad bowl combine lettuce, tomatoes, onion, bell pepper, carrots and olives, toss. Sprinkle cheese cubes and bacon bits over top of salad. Place chicken over top of salad and sprinkle with Parmesan cheese. Chill salad for one hour. Serve with salad dressing of your choice.
Tip: When purchasing lettuce, before storing in your refrigerator, rinse and pat dry lettuce. Wrap lettuce in paper towels and store in a zip lock bag. Chill in crisper, that way the lettuce is ready for use.
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