Classic Salad with Chicken (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Ingredients:
1 whole-wheat roll (about 2 ounces) preferably day old, cut into 1/2-inch chunks |
2 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
3 slices canadian bacon (3 ounces) finely diced |
1/3 cup plain nonfat yogurt |
2 tablespoons mayonnaise |
2 tablespoons ketchup |
2 teaspoons white vinegar |
2 tablespoons chopped sweet gherkin pickles (1/2-ounce) |
salt |
1 large head green-leaf lettuce (about 1 pound) shredded |
2 medium tomatoes, seeded and diced |
1/2 small red onion, thinly sliced |
1/2 english cucumber, sliced |
12 ounces grilled chicken breast, sliced |
Directions:
1. Make croutons:
2. Preheat oven to 350 degrees F. Toss bread cubes with olive oil, salt and pepper and place on a baking sheet. Bake until croutons are golden and crisp, about 8 minutes. Remove from oven, and allow to cool completely.
3. Make bacon bits:
4. Spray a nonstick pan with cooking spray and heat over medium-high heat. Add bacon and cook until crisp, stirring frequently, about 4 to 5 minutes. Allow to cool.
5. Make dressing:
6. Combine the yogurt, mayonnaise, ketchup, vinegar and pickles in a bowl and stir to incorporate. Season with salt, to taste.
7. Toss the lettuce, tomato, onion, and cucumber in a large salad bowl with the dressing. Top with croutons, bacon bits, sliced chicken and serve.
8. Per Serving:
9. Serving size: 1 1/2 cups salad, plus 1/2 cup croutons, and 2 tablespoons bacon bits, 3 ounces chicken breast
10. Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Vitamin C, Phosphorus, Selenium
11. Good source of: Fiber, Thiamin, Calcium, Iron, Manganese, Potassium
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