FoodLink - Purdue Extension

Chicken Club Salad

20 min
15 min
Total Time
35 min
Servings: 4


1 cup small pasta (such as macaroni or rotelle — uncooked whole wheat)
6 cups romaine lettuce (well washed and torn) OR spinach
2 cups fresh vegetables (sweet pepper, celery, cauliflower florets, cucumber, carrots — chopped)
2 cups tomatoes (chopped)
1/2 cup cubed cooked skinless, boneless chicken (1/2 pound)
1/2 cup lowfat Italian dressing
1 hard-boiled egg (optional)
1/4 cup cheese (shredded or crumbles)


  1. Cook pasta according to package directions. Drain and cool.

  2. In a large bowl, combine the lettuce, chopped vegetables, chicken, and pasta.

  3. Add dressing and toss lightly to coat. Divide evenly among 4 bowls.

  4. Top each serving with a few egg slices (if desired) and 1 tablespoon of the shredded cheese.