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Chicken-Romaine Salad

Recipe At A Glance

recipe is ready in Under 30 minutes

Ready in: Under 30 minutes ?
recipe difficulty 2/5

Difficulty: 2/5

Serves/Makes: 4

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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

DIRECTIONS:

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.

NUTRITION:

This Chicken-Romaine Salad recipe from CDKitchen serves/makes 4

Recipe ID: 85457

SUBMITTED BY: MollyHill

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