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Classic Salad with Chicken















Trans-fat Free


For the croutons:
1 each bread, dinner rolls
whole-wheat, day old, cut into 1/2-inch chunks, about 2 ounces
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Bacon bits:
1 x nonstick cooking spray
3 slices bacon, canadian style
finely diced, 3 ounces
For the dressing:
cup yogurt, plain
2 tablespoons mayonnaise, fat free
2 tablespoons ketchup
2 teaspoons white vinegar
2 tablespoons pickles, sweet
gherkin, about 1/2-ounce, chopped
1 large lettuce
green-leaf, shredded, about 1 pound
2 medium tomatoes
seeded and diced
½ small red onion
thinly sliced
½ each english cucumber
12 ounces chicken breasts
grilled, sliced


Make croutons:

Preheat oven to 350℉ (180℃).

Toss bread cubes with olive oil, salt and pepper and place on a baking sheet.

Bake until croutons are golden and crisp, about 8 minutes.

Remove from oven, and allow to cool completely. Make bacon bits:

Spray a nonstick pan with cooking spray and heat over medium-high heat.

Add bacon and cook until crisp, stirring frequently, about 4 to 5 minutes.

Allow to cool.

Make dressing:

Combine the yogurt, mayonnaise, ketchup, vinegar and pickles in a bowl and stir to incorporate.

Season with salt, to taste.

Toss the lettuce, tomato, onion, and cucumber in a large salad bowl with the dressing.

Top with croutons, bacon bits, sliced chicken and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 20532% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 774mg 32%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 49g
Vitamin A 12% Vitamin C 19%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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