Spring chicken salad with creamy dill dressing
3
Points®
Total time: 12 min • Prep: 12 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Ready in a zippy 12 minutes, this dinner salad is full of crunch and fresh spring flavors. A great use for leftover or rotisserie chicken breast, this dish features the sweet and heat of fresh radishes, carrots and sugar snap peas. Fresh dill adds more zing and flavor to the store-bought, reduced-calorie dressing. Make this for a dinner party opener by cutting the portion in half to serve eight or have as a lighter main dish salad, perfect for al fresco dining. This salad is also a wonderful addition to a brunch buffet for Mother's Day or Easter, or to serve for a fun lunch with the girls. No matter who you serve, they are sure to rave about this one!
Ingredients
Reduced-calorie salad dressing
½ cup(s), ranch variety
Dill
¼ cup(s), fresh, chopped
Water
1½ Tbsp
Romaine lettuce
6 cup(s), shredded, or roughly torn
Cooked skinless boneless chicken breast
2 cup(s), chopped, or shredded
Sugar snap peas
1 cup(s), whole, halved if large
Carrots
1 cup(s), shredded
Radishes
3 medium, thinly sliced
Instructions
1
In a large bowl, combine dressing, dill and water until blended. Add remaining ingredients; toss to mix and coat.
2
Serving size: 2 1/2 cups
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