Change Type Size Print Friendly Page Email Page

A more nutritious YOU

Want to be notified when new recipes and stories are available each month? Click here to sign up for our monthly eNewsletter to help you on your way to a more healthy and nutritious you.

Chicken and Veggie Salad

Pair lettuce, asparagus and tomatoes with flavorful vinaigrette dressing


8 asparagus spears, trimmed, cooked, cut into 2-inch lengths (about 1 c.)
4 c. mixed baby lettuce
1 c. no-salt-added canned kidney beans, rinsed
1 c. cherry tomatoes, halved or quartered
Large boneless, skinless chicken breast, cooked, cut in strips (about 8 oz.; 2 c. strips)
2½ Tbsp. reduced-sodium chicken broth
1½ Tbsp. olive oil
1 Tbsp. white wine vinegar
1½ tsp. Dijon-style mustard
½ tsp. minced fresh thyme or ¼ tsp. crushed, dried thyme
½ tsp. salt
¼ tsp. pepper
¼ c. low-fat granola*


Place asparagus in large, deep platter. Layer with lettuce, beans and tomatoes. Arrange chicken strips on top.

Stir together broth, oil, vinegar, mustard, thyme, salt and pepper in a small bowl.

Pour over salad just before serving.

Sprinkle on granola and toss salad to mix.

Makes 4 (1½-cup) servings.

*Choose granola without added nuts, fruit or excess sweetener.

Nutrition information per serving: 210 calories; 6 g total fat; 20.75 g protein;17 g carbohydrates; 40 mg cholesterol; 400 mg sodium; and 5 g dietary fiber.

Back to main page

Back To Top
Last Updated 04/10/2009