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Salad Dishes

Bistro Chicken Salad

Yield: 4 servings

  • 10 cups fresh spinach leaves or mixed baby salad greens
  • 1/2 cup light balsamic vinaigrette salad dressing
  • 2 cups diced skinless roasted or rotisserie chicken
  • 2 medium pears, cut into thin wedges
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cherries, cranberries or golden raisins
  • 1/4 cup crumbled reduced-fat feta cheese or blue cheese
  1. Place the spinach or mixed greens in a large bowl and toss with half of the salad dressing. Divide the spinach evenly over the bottoms of each of 4 serving plates
  2. Mound a quarter of the chicken in the center of each plate and arrange some of the pear slices around the chicken. Sprinkle each salad with some of the walnuts; cranberries, cherries or raisins; and cheese. Drizzle each salad with some of the remaining dressing. Serve immediately.

Nutritional Facts (per piece)--calories: 328, carbohydrates: 24g, cholesterol: 62mg, fat: 14g, saturated fat: 1.8g, fiber: 3.5g, protein: 27g, sodium: 487mg, calcium: 119mg

Cancun Chicken Salad Dip

Yield: 4 servings

  • 10 cups mixed baby salad greens
  • 1/2 chopped fresh cilantro
  • 1/4 cup plus 2 tablespoons Southwestern Vinaigrette salad dressing
  • 2 cups diced grilled chicken breast or skinless roasted or rotisserie chicken
  • 1 cup diced avocado
  • 2 cup diced fresh mango
  • 1/2 cup chopped red onion
  • 1/3 cup coarsely chopped roasted salted cashews
  1. Place the salad greens and cilantro in a large bowl. Drizzle with 1/4 cup of dressing and toss to mix well. Divide the mixture among 4 large plates.
  2. Top the salad mixture on each plate with a quarter of the chicken, avocado, mangos, onions and cashews, and drizzle with the remaining dressing. Serve immediately.

Nutrition Facts (per serving)--calories: 393, carbohydrate: 22g, cholesterol: 62mg, fat: 26g, saturated fat: 4g, fiber: 6.7g, protein: 28g, sodium: 366mg, calcium: 112mg

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