Tossed Chicken Salad Recipe

Tossed Chicken Salad Recipe photo by Taste of Home

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“My husband is picky about salads, but he loves this combination of fruit, meat and cheese,” says Vanetta Servoss from Southaven, Mississippi. “With a package of greens and fully-cooked bacon, it goes together so quickly.”

This recipe is:

Quick

Diabetic Friendly

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Tossed Chicken Salad Recipe

Prep/Total Time: 10 min.

Yield: 8 Servings

10 10

Ingredients

1 package (10 ounces) hearts of romaine salad mix
1 package (6 ounces) fresh baby spinach
4 green onions, thinly sliced
8 slices ready-to-serve fully cooked bacon strips, warmed and crumbled
2 cans (15 ounces each) mandarin oranges
1 package (9 ounces) frozen diced cooked chicken, thawed
1 cup (4 ounces) shredded mozzarella cheese
1/2 to 1 cup slivered almonds
2/3 cup Hidden Valley® Ranch

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Use Hidden Valley® Ranch with snacks, salads, main dishes and more for a crowd-pleasing taste!

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1/4 cup shredded Parmesan cheese, optional

Directions

In a large salad bowl, combine the romaine, spinach and onions. Add the bacon, oranges, chicken, mozzarella cheese and almonds; toss gently. Drizzle with dressing; sprinkle with Parmesan cheese if desired. Yield: 8 servings.

Nutritional Analysis: 1-3/4 cups (prepared with fat-free dressing and 1/2 cup almonds; calculated without Parmesan cheese) equals 220 calories, 9 g fat (3 g saturated fat), 30 mg cholesterol, 406 mg sodium, 20 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 vegetable, 1 fruit, 1 fat.

Originally published as Tossed Chicken Salad in Simple & Delicious March/April 2006, p14

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia