Chicken Club Salad
Source: Eat Better. Buy Better: Iowa State University Extension 2009 Calendar Iowa State University Extension and Montana State University
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
This colorful chicken and pasta salad is served over lettuce or spinach to make a tasty lunch or dinner. Pick your favorite veggies to add to this salad.
- Makes
- 4 servings
Ingredients
- 1 cup whole wheat pasta, uncooked (macaroni or rotelle)
- 6 cups Romaine lettuce, washed and torn (or spinach)
- 2 cups green peppers, chopped (or a combination of bell peppers, celery, cauliflower florets, cucumber, carrots*)
- 2 cups tomatoes, chopped
- 1 1/2 cups cubed cooked skinless chicken (1/2 pound)
- 1/2 Lite Italian Dressing (about 1/2 of what the recipe makes)
- 1 egg, hard cooked (optional)
- 1/4 cup shredded cheese
Directions
- Wash hands with soap and water.
- Cook pasta according to package directions; drain and cool.
- Place 1 1/2 cups of the Romaine lettuce in each of 4 large bowls or plates.
- Combine chopped vegetables, chicken, and pasta.
- Add dressing; toss lightly to coat. Divide evenly among the 4 bowls.
- Top each serving with a few egg slices, if desired, and 1 tablespoon of the shredded cheese.
Notes
*2 cups of green bell peppers were used for cost analysis and nutrition calculations. Learn more about: Lettuce Bell Peppers Celery Cauliflower Cucumber Carrots Tomatoes
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.