Chicken-Romaine Salad
This no-cook dinner uses convenience products to make it quick and easy. Chewy dried fruit, tart vinaigrette, and sweet, fresh fruit add a delightful blend of flavors in this chicken salad.
Ingredients
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1/3 cup dried cranberries, cherries, blueberries, or currants
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1 2- to 2-1/2-pound purchased roasted chicken
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1/2 cup bottled balsamic vinaigrette salad dressing
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2 tablespoons orange juice
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1 10-ounce package torn romaine lettuce or torn mixed greens (8 cups)
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1/2 of an 8-ounce package presliced mushrooms
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1-1/2 cups fresh or refrigerated grapefruit sections, mango slices and/or papaya slices, drained
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2 tablespoons dry roasted shelled sunflower seeds
Directions
1.
In a small bowl, pour enough boiling water over cherries to cover. Let stand for 5 minutes; drain. Meanwhile, use two forks to pull chicken meat off the bones and shred in large pieces. Discard bones and skin. Measure 2 cups chicken pieces and place in a medium bowl; set aside. Cover and chill remaining chicken for another use.
2.
For dressing: In a screw-top jar, combine the 1/2 cup balsamic vinaigrette and orange juice. Cover and shake well.
3.
To serve, arrange lettuce on 4 dinner plates or on a platter. Top each with mushrooms and grapefruit sections. Arrange chicken in center of each salad. Sprinkle salads with cranberries and sunflower seeds. Drizzle the dressing evenly over the salads. Makes 4 main-dish servings.
Nutrition information
Calories 326, Total Fat 17 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 3 g, Cholesterol 62 mg, Sodium 422 mg, Carbohydrate 22 g, Total Sugar 7 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 70%, Calcium 5%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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