Grilled Chicken Salad
A light, tasty chicken salad dinner using leftover grilled chicken.
6 cups romaine lettuce
1/4 cup shredded Swiss cheese
1 cup croutons
1/2 cup toasted pecan halves
1 cup strawberry halves
1/2 cup pitted cherries
5 oz boneless, cooked chicken
Toss salad greens, croutons, and cheese lightly.
Toast pecans. Set aside.
Heat chicken on medium heat for 2-3 minutes (if using leftover grilled chicken, otherwise cook). Let sit.
Halve or quarter strawberries and pit and halve cherries.
Add all items to salad as you are ready to serve. Keep nuts and berries separate if you plan to store for another meal.
Add any dressing that you like.
in 1 serving of Grilled Chicken Salad.
, 24% carbs, 21% protein.
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