Classic Salad with Chicken
.
Yield
4 servingsPrep
16 minCook
12 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 | |||
| ⅓ | cup |
yogurt, plain
no-fat |
|
| 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
sliced |
*
|
| 12 | ounces |
chicken breasts
grilled, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the croutons: | |||
| 1 | each |
bread, dinner rolls
whole-wheat, day old, cut into 1/2-inch chunks, about 2 ounces |
*
|
| 1E+1 | ml |
olive oil
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| Bacon bits: | |||
| 1 | x |
nonstick cooking spray
|
* |
| 3 | slices |
bacon, canadian style
finely diced, 3 ounces |
*
|
| For the dressing: | |||
| 79 | ml |
yogurt, plain
no-fat |
|
| 3E+1 | ml |
mayonnaise, fat free
|
|
| 3E+1 | ml |
ketchup
|
|
| 1E+1 | ml |
white vinegar
|
|
| 3E+1 | ml |
pickles, sweet
gherkin, about 1/2-ounce, chopped |
* |
| 1 | large |
lettuce
green-leaf, shredded, about 1 pound |
*
|
| 2 | medium |
tomatoes
seeded and diced |
|
| 0.5 | small |
red onion
thinly sliced |
|
| 0.5 | each |
english cucumber
sliced |
*
|
| 346.8 | ml/g |
chicken breasts
grilled, sliced |
|
Directions
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.
