Chicken Club Salad



1 cup pasta, uncooked
4 cups lettuce, torn in bite-size pieces
2 cups chopped or sliced vegetables (green pepper, celery, cauliflower, cucumber, carrots)
1 Tablespoon fresh basil chopped (optional)
1 Tablespoon fresh parsley chopped (optional)
1 1/2 cups cooked chicken, cut in bite-size pieces
1/2 cup low-fat Italian dressing
1 hard cooked egg, sliced
1/2 cup shredded low-fat cheese

  1. Cook pasta according to package directions; drain and cool.
  2. Place 1 cup of the lettuce in each of 4 large bowls or plates.
  3. Combine chopped vegetables, herbs, chicken and pasta.
  4. Add dressing; toss lightly to coat. Divide evenly among the 4 bowls.
  5. Top each serving with a few egg slices and shredded cheese.

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