Classic Salad with Chicken

Ingredients

Croutons:

• 1 whole-wheat roll (about 2 ounces) preferably day old, cut into 1/2-inch chunks
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Bacon bits:

• Cooking spray
• 3 slices Canadian bacon (3 ounces) finely diced

Dressing:

• 1/3 cup plain nonfat yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons ketchup
• 2 teaspoons white vinegar
• 2 tablespoons chopped sweet gherkin pickles (1/2-ounce)
• Salt
• 1 large head green-leaf lettuce (about 1 pound) shredded
• 2 medium tomatoes, seeded and diced
• 1/2 small red onion, thinly sliced
• 1/2 English cucumber, sliced
• 12 ounces grilled chicken breast, sliced

Make croutons:

Directions

Preheat oven to 350 degrees F. Toss bread cubes with olive oil, salt and pepper and place on a baking sheet. Bake until croutons are golden and crisp, about 8 minutes. Remove from oven, and allow to cool completely.

Make bacon bits:

Spray a nonstick pan with cooking spray and heat over medium-high heat. Add bacon and cook until crisp, stirring frequently, about 4 to 5 minutes. Allow to cool.

Make dressing:

Combine the yogurt, mayonnaise, ketchup, vinegar and pickles in a bowl and stir to incorporate. Season with salt, to taste.

Toss the lettuce, tomato, onion, and cucumber in a large salad bowl with the dressing. Top with croutons, bacon bits, sliced chicken and serve.

Per Serving:

Serving size: 1 1/2 cups salad, plus 1/2 cup croutons, and 2 tablespoons bacon bits, 3 ounces chicken breast

Calories 290; Total Fat 11 g; (Sat Fat 2 g, Mono Fat 4 g, Poly Fat 4 g) ; Protein 29 g; Carb 20 g; Fiber 4 g; Cholesterol 63 mg; Sodium 765 mg

Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Vitamin C, Phosphorus, Selenium

Good source of: Fiber, Thiamin, Calcium, Iron, Manganese, Potassium