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Chicken Tossed Salad Recipe

Chicken Tossed Salad Recipe

“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.”
TOTAL TIME: Prep/Total Time: 10 min. YIELD:8 servings


  • 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 ranch salad dressing
  • 1/4 cup shredded Parmesan cheese, optional


  • 1. 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 Facts

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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.