Lettuce salad recipe Ingredients
Chicken-Romaine Salad Recipe
Ingredients:
1/3 cup dried cranberries, cherries, blueberries, or currants
1 purchased roasted chicken (2- to 2-1/2-pound size)
1/2 cup bottled balsamic vinaigrette salad dressing
2 tablespoons orange juice
1 package (10-ounce size) torn romaine lettuce or torn mixed greens
1/2 package (8-ounce size) pre-sliced mushrooms
1 1/2 cup fresh or refrigerated grapefruit sections, mango slices
and/or papaya slices, drained
2 tablespoons dry roasted shelled sunflower seeds
In a small bowl, pour enough boiling water over cherries to cover.
Let stand for 5 minutes; drain.
Meanwhile, use two forks to pull chicken meat off the bones and shred in large pieces. Discard bones and skin. Measure 2 cups chicken pieces and place in a medium bowl; set aside. Cover and chill remaining chicken for another use.
For dressing: In a screw-top jar, combine the 1/2 cup balsamic vinaigrette and orange juice. Cover and shake well.
To serve, arrange lettuce on dinner plates or on a platter. Top each with mushrooms and grapefruit sections. Arrange chicken in center of each salad.
Sprinkle salads with cranberries and sunflower seeds. Drizzle the
dressing evenly over the salads.
This recipe from CDKitchen for Chicken-Romaine Salad serves/makes
4
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