Italian Chopped Salad

This is a yummy main-course salad.  Easy once you do all the chopping!

Served for Staff Luncheon April 2011

Italian Chopped Salad

4 cups chopped lettuce (I use a combo of iceberg or romaine and green leaf)
1 1/2 cups chopped cooked boneless skinless chicken breasts *
1 cup cooked small pasta (I use small shells)
4 cups chopped veggies--I use the following
    1 cup small cauliflower florets
    1 1/2 cups chopped tomatoes
    3/4 cup chopped peeled cucumber
    1/4 cup chopped bell pepper (I use yellow or orange, for color)
    1/2 cup chopped sugar snap peas
1/2 cup cheese, cut into small cubes (I use string or jack cheese and cheddar)
1/2 cup Fat Free Zesty Italian Salad Dressing
1/4 cup grated parmesan/romano cheese blend


Place 1 cup lettuce in each of four salad bowls.  Combine chicken, pasta, cauliflower, tomatoes, peppers and cheese in large bowl.  Add dressing.  Toss lightly.  Spoon evenly over lettuce.  Sprinkle with parmesan cheese.  Four servings.  Enjoy!


*You can cook the chicken however you want--this is how I did it: Cut partially frozen breasts in 1/2 inch slices, and then cut each slice into 1 inch long pieces.  Drizzle with soy sauce and Zesty Italian Dressing and stir to combine.  Heat skillet over high heat.  Place chicken in hot skillet in one layer until edges are white and chicken is mostly cooked thru.  Turn briefly to finish cooking, then remove to cool for use in salad.

Served with: Homemade Whole Wheat Bread with honey butter and Raspberry Pretzel Salad. 

Honey Butter

Stir together until smooth:

1 cube butter (1/2 cup), softened
1/2 cup honey
1/4 tsp cinnamon