Green Garden Salad

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Warm, herbed chicken and cool, crispy greens are sure to please in this garden fresh salad.
  • 1 lb boneless, skinless, chicken breast
  • 1 1/2 tsp dried parsley
  • 1 1/2 tsp dried leaf basil
  • 2 Tbsp olive oil
  • 6 cups chopped Romaine lettuce
  • 3/4 cup shredded carrot(s)
  • 3/4 cup chopped tomato(es)
  • 6 Tbsp Italian salad dressing
Toss chicken with olive oil, basil and parsley and bake in preheated 350 F oven until no longer pink on inside, 25 to 30 minutes. In large bowl, combine lettuce, carrots, and tomatoes. Scoop 1 cup salad mixture onto each plate. Cut chicken into bite-size pieces. Top each salad with 1/3 cup chicken. Top each salad with 1 tablespoon dressing.
Yield: 6 salads
Serving Size: 1 cup salad and 1/3 cup chicken is 1.5 oz meat/meat alternate and 1/2 cup vegetables for a 3-5 year old at lunch/supper
Credit: Twist & Sprout Cookbook
Recipe Information:  Twist & Sprout  Vegetables- Dark Green   Gluten Free