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Cool and Easy Rotisserie Chicken Recipes continued...

9 cups shredded romaine lettuce (or 4 1/2 cups shredded iceberg mixed with 4 1/2 cups shredded romaine lettuce)

2 1/2 cups shredded (skinless) roasted chicken breast (about 12 ounces)

3 hard-boiled egg whites, chopped

3 fresh tomatoes, chopped

6 tablespoons blue cheese, crumbled

4 slices crisp-cooked turkey bacon, crumbled

1 avocado, peeled, pitted, and diced

1/3 cup chopped green onions (the white and part of the green)

3/4 cup lite ranch-style salad dressing

  • Distribute shredded lettuce into 6 individual salad plates or bowls. Arrange the chicken, chopped egg white, tomatoes, blue cheese, turkey bacon bits, avocado, and green onion on top of the lettuce, each in its own row.
  • Drizzle about 1/8 cup of dressing over each salad and serve.

Yield: 6 servings

Per serving: 324 calories, 25 g protein, 13 g carbohydrate, 18 g fat, 4 g saturated fat, 5 g monounsaturated fat, 5 g polyunsaturated fat, 67 mg cholesterol, 3.5 g fiber, 622 mg sodium. Calories from fat: 52%.

Fruity & Nutty Chicken Salad

WebMD Weight Loss Clinic members: Journal as 1 cup "entrée salad with meat, poultry and light dressing" OR 1 cup "hearty stew" OR 1 serving lean meat with 1 tsp fat maximum + 1 portion fresh fruit

3 cups diced boneless, roasted chicken breast

1/2 cup finely diced celery

1/3 cup chopped green onions (the white and part of the green)

1 firm apple, sliced and diced

1/3 cup dried cranberries or cherries

1 cup seedless green or red grapes, cut in half

1/2 cup toasted pecan pieces

1/8 teaspoon ground black pepper

1/2 teaspoon curry powder

5 tablespoons light mayonnaise

1/2 tablespoons fat-free sour cream

  • Add chicken, celery, green onion, apple, dried cranberries or cherries, grapes, and pecans to large serving bowl and toss.
  • Add pepper, curry powder, mayonnaise, and sour cream to small bowl and whisk together until smooth. Spoon over chicken mixture and toss together to blend well.
  • You can serve this salad immediately, or you can cover the salad, chill in the refrigerator, and serve the next day.

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