SuperFast Chef Salad

17 Sep

Yield: 4 servings



  • 10 cup torn or chopped romaine lettuce
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup thinly sliced Texas 1015 or other sweet onion
  • 1/3 cup shaved carrot
  • 1 avocado, seeded, peeled, and sliced
  • 3 tablespoons crumbled blue cheese
  • 1/2 cup Vinaigrette



  • Arrange 2 1/2 cups lettuce on each of 4 plates. Top lettuce evenly with chicken, onion, carrot, avocado, and blue cheese. Drizzle each serving with 2 tablespoons Easy Herb Vinaigrette; serve immediately.


Nutritional Information


Calories per serving: 367
Fat per serving: 28.2g
Saturated fat per serving: 3.4g
Protein per serving: 18.5g
Carbohydrates per serving: 12.6g
Fiber per serving: 4.6g
Cholesterol per serving: 43mg
Iron per serving: 2mg
Sodium per serving: 451mg
Calcium per serving: 66mg




Source: Jackie Newgent, RD, Cooking Light  APRIL 2010


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