- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 494
- Total Fat
- 36 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 62 mg
- Sodium
- 812 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 494
- Total Fat
- 36 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 62 mg
- Sodium
- 812 mg
Ingredients
Directions
- Special equipment: a large, resealable plastic zipper bag
- Add the mayo, milk, Parmesan, Dijon, Worcestershire, hot sauce, garlic salt, salt and a pinch of black pepper to a large resealable plastic zipper bag. Seal the bag while allowing in as much air as possible so that it's "inflated." Shake it vigorously to mix the dressing.
- Open the bag and add the romaine and grape tomatoes. Add the rotisserie chicken. Break the Melba toasts in your hands and throw them in along with the extra Parmesan and another pinch of black pepper. Shake to coat everything. Roll down the edges of the bag and dig in.
My Private Notes
Show:
The Pioneer Woman
Episode:
Dorm Room Dining
