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Make Cooking Simple
July
is often hot, hot, hot in our part of the country. The last thing anyone wants
to do is to spend much time cooking on a hot stove. Salad meals are a great for
this time of the year because they are cool to eat as well as make. The easiest
approach is to add leftover grilled meat to your favorite tossed salad, and
voila, supper is ready!
For those who would like a more specific recipe, Chicken Club Salad is a good
one to try. Make it with vegetables that are plentiful at the farmers’ market or
grocery store. Leftover cooked chicken and pasta can speed preparation, so cook
some extra of each a night or two before making this salad.
See this month’s supplement Sharpening Your Knife Skills for tips on chopping
and using a knife safely and efficiently.
Chicken Club Salad
1 cup
uncooked whole wheat small pasta such as macaroni or rotelle OR 1 1/3 cups
cooked pasta
6 cups well washed and torn romaine lettuce or spinach
2 cups chopped fresh vegetables (green pepper, celery, cauliflower florets,
cucumber, carrots)
2 cups chopped tomatoes (about 2 large)
1 ½ cups cubed cooked skinless chicken
½ cup low fat Italian dressing
1 hard cooked egg (optional)
¼ cup shredded cheese or cheese crumbles
If using uncooked pasta, cook according to package directions; drain and cool.
Place 1 ½ cups of the romaine in each of 4 individual salad bowls or plates.
Combine chopped vegetables, chicken and pasta. Add dressing; toss lightly to
coat. Divide evenly among the 4 bowls or plates. Top each serving with a few egg
slices, if desired, and 1 tablespoon of the shredded cheese.
Makes 4 servings of 3 cups each.
Nutrition information per serving: 270
calories, 24g protein, 10g fat, 22g carbohydrate, 6g fiber, 420mg sodium, 8500IU
vitamin A, 54mg vitamin C.
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