Be the first to write a review
Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. "As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens," Clara recommends.
This recipe is:
Nutritional Analysis: 1 serving equals 209 calories, 10 g fat (1 g saturated fat), 47 mg cholesterol, 585 mg sodium, 11 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Originally published as Chicken Strip Salad in
Cooking for 2
Summer 2005, p 20
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013