| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 3 | c | about 12 ounces skinned |
| shredded roasted chicken | ||
| breast such as Tyson's | ||
| 3 | c | Hot cooked penne, about 6 |
| ounces uncooked | ||
| tubular-shaped pasta | ||
| 2 | c | Thinly sliced romaine |
| lettuce | ||
| 1 1/2 | c | Halved cherry tomatoes |
| 1/2 | c | Thinly sliced fresh basil |
| 1/2 | c | Chopped green onions |
| 1/3 | c | Fat-free Caesar dressing |
| 1/4 | c | Chopped fresh parsley |
| 1 | 4-ounce crumbled feta | |
| cheese | ||
| 1 | Garlic clove, minced |
INSTRUCTIONS
Preparation time: 10 minutes Cooking time: 16 minutes. While this salad can be enjoyed the way it is, you can include or substitute different kinds of chicken, turkey, cheese, salad dressing, or herbs. Combine all ingredients in a large bowl; toss well to coat. Yield: 4 servings (serving size: 2 cups) Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium. Nutritional Information: CALORIES 362 (22% from fat); FAT 8.8g (sat 5.2g, mono 1.4g, poly 0.6g); PROTEIN 19.4g; CARB 40.4g; FIBER 3.5g; CHOL 78mg; IRON 2.6mg; SODIUM 951mg; CALC 206mg SOURCE: Cooking Light YEAR: 1997 ISSUE: September PAGE: 132 Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Apr 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 673
Calories From Fat: 140
Total Fat: 15.9g
Cholesterol: 110.5mg
Sodium: 738mg
Potassium: 806.7mg
Carbohydrates: 73.1g
Fiber: 8.3g
Sugar: 1.4g
Protein: 57.1g