This salad was even better than I thought it would be. Even the kiddos liked it.
I don’t usually get away with making a salad for dinner, but they were happy about this one! I also served them some mini pitas with it. That helped fill them up.
This recipe is perfect for using meal prep chicken or a rotisserie chicken. I prefer making my own chicken with this recipe.
Each Sunday I usually bake of a bunch of chicken breasts. I season the chicken with garlic powder, onion powder, salt and pepper.
Having cooked chicken on hand is helpful in so many ways. If I need something for lunch I can whip up some chicken salad.
Or if I’m making a chicken dish for dinner (like this one) I already have chicken cooked.
Because I already had cooked chicken this salad was very easy to make. I bought romaine lettuce that I didn’t have to cut and reduced-fat feta cheese that was already crumbled.
The only prep I had to do was slicing the strawberries, onion and basil, and mixing together the dressing and Dijon mustard. That’s it!
I used my strawberry slicer to cut up the strawberries quickly. I simply wash off the strawberries, cut the tops off and slice away.
Yield: 4 Servings (5 Freestyle points per serving)
- 6 cups romaine lettuce, shredded
- 1 lb. boneless, skinless chicken breasts, cooked and chopped
- 4 oz. reduced-fat feta cheese crumbles
- 2 cups strawberries, chopped
- 1/2 small red onion, sliced
- 2 tablespoons basil, chopped
- 1/2 cup low fat balsamic vinaigrette salad dressing
- 1 tablespoon Dijon mustard
In a small bowl mix together the balsamic vinaigrette and Dijon mustard.
In a large bowl toss the lettuce, chicken, feta cheese, strawberries, red onion and basil. You can add the dressing now and toss, or serve it on the side.
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