Chicken Salad Recipe
6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (2 cups)
4 medium carrots, shredded (2 cups)
1/2 cup Kraft® Ranch dressing
Toss salad greens with chicken, tomatoes and carrots in large
bowl. Add dressing; mix lightly. Divide evenly among 4 individual
Makes 4 servings, 3-1/2 cups each.
Chicken Potato Salad
2 boneless chicken breast halves, cooked
2 hard-cooked eggs
3 potatoes, cooked
1-1/4 cups pickled cucumbers
1/4 tsp. salt
2 tbsp. olive oil
2/3 cup mayonnaise
Chop chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add salt and mayonnaise, then olive oil. Toss to coat. Refrigerate for 2 – 3 hours before serving.
Famous Recipes – Green Salad with Roasted Chicken
1 (2-1/4 lb.) purchased roasted chicken, chilled
1 pkg. (5 oz.) mixed spring greens (about 8 cups)
2 cups fresh sliced strawberries, or blueberries
1 cup (4 oz.) Gorgonzola or blue cheese, crumbled
1/2 cup honey-roasted cashews or peanuts
1 lemon, halved
3 TB olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
1. Remove and discard skin from chicken. Pull meat from bones,
discarding bones. Shred meat (you should have about 3-1/2 cups).
2. Place greens on a platter. Top with chicken, strawberries, cheese
and nuts. Drizzle with juice from lemon and oil; sprinkle with salt and pepper.
Makes 6 main-dish servings.
Nutrition facts per serving:
calories 376, total fat 27 g, sat fat 8 g, monounsaturated fat 11 g,
polyunsaturated fat 3 g, cholesterol 81 mg, sodium 454 mg,
carbs 9 g, total sugar 5 g, fiber 2 g, protein 27 g, vitamin C 53%,
calcium 12%, iron 10%.