Chopped Salad
Here's an easy main dish for a potluck. Boil the pasta, then toss with all the other ingredients and you're out the door. Drizzle the salad dressing over it just before serving.
Ingredients
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2 cups dried orecchiette or medium shell macaroni or 3 cups dried bow-tie pasta (8 oz.)
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1 medium head iceberg lettuce, chopped or 8 cups torn leaf lettuce or fresh spinach baby leaves
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12 oz. cooked chicken or turkey, cut into bite-size pieces
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1 12-oz. jar roasted red sweet peppers, well-drained and coarsely chopped
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1 small red onion, thinly sliced and separated into rings
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8 slices bacon, crisp-cooked, drained and crumbled
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1 4-oz. container one 2.8-ounce can French-fried onions
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1 12-oz. bottle bottled poppy seed salad dressing
Directions
1.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2.
In a very large bowl, toss together cooked pasta, lettuce, chicken, red sweet peppers, red onion, bacon and Crispy Onions. Drizzle salad dressing over pasta mixture; toss gently to coat. Serve immediately. Makes 8 to 12 main-dish servings.
Nutrition information
Calories 505, Total Fat 27 g, Saturated Fat 5 g, Cholesterol 47 mg, Sodium 652 mg, Carbohydrate 41 g, Fiber 2 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 89%, Calcium 2%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Green Goddess Chicken Salad
Green Goddess dressing--a mix of mayonnaise, sour cream, herbs, anchovies and lemon--was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess. The creamy dressing is typically tossed with a green salad, but it's also addictive in Melissa Rubel Jacobson's chicken salad, made with a rotisserie bird.
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