Summer Chicken Salad
2 boneless, skinless chicken breasts, cubed
1 head of lettuce
1 cup sliced green onion
1 cup shredded cheddar cheese
1 cup of real bacon bits/pieces
2 tablespoons Extra virgin olive oil
1 1/2 cup of mayonaise or similar salad dressing
1/2 cup of white distilled vinegar
1/4 cup of granulated sugar
1 tablespoon of Greek Seasoning
Take chicken breasts and cut into cubes. Place in bowl with 2 tablespoons of olive oil and a dash of salt and pepper. Mix until chicken is coated completely.
Place chicken in skillet and cook on medium heat until chicken is done. About 10-15 minutes.
While the chicken is cooking, chop lettuce and green onions and put in a large bowl. Dice the tomatoes, cucumbers and kiwi and add to the lettuce/green onions. Mix with a spoon until blended together. Add cheese and bacon bits and blend together again.
To make the dressing, mix all ingredients together in a medium sized bowl and blend with a whisk for about a minute.
Remove chicken from heat and place on a paper towel to remove any excess oil, let cool.
Once the chicken is cooled, pour into salad mix them add dressing. Mix together until everything is coated with the dressing. If you have a lid that will lock to the bowl, just do that and shake the salad. If a lid is not available, you can toss with salad servers or a spoon.
Chill in the refrigerator for 30 minutes before serving.
(This salad goes well served with homemade garlic bread or garlic bread
no nutrition information available
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