| 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 |
pk |
(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.
1. 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
A Message from our Provider:
“Do you want to know the master planner? God!”