Chicken Salad with Creamy Pepper Parmesan Dressing Recipe

A great weeknight mealtime strategy is to roast two chickens on the weekend and use one for leftovers during the week in soups, sandwiches and chicken salad.
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Servings:
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Ingredients
  • Creamy Pepper Parmesan Dressing:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons milk
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons cider vinegar
  • 1 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1/4 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Onion Salt
  • 1 package (10 ounces) torn Romaine lettuce
  • 1 cup croutons
  • 8 ounces grape tomatoes, halved
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced cucumber
  • 12 ounces cooked chicken, cut into thin strips (about 3 cups)
Directions
PREP
15 mins
1. For the Dressing, mix all ingredients in medium bowl until well blended.

2. Toss lettuce, croutons, tomatoes, red onion and cucumber in large bowl. Divide salad among 4 plates. Top each salad with chicken strips. Serve with dressing.

Test Kitchen Tips:

  • Prepare salad with leftover roast chicken or purchased rotisserie chicken.

 

  • For variety, cooked steak, cut into thin strips, or cooked shrimp can be used in place of the chicken.
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Nutrition (per serving)
Calories: 362 Calories
Fat: 22 Grams
Protein: 27 Grams
Cholesterol: 90 Milligrams
Carbohydrates: 14 Grams
Sodium: 424 Milligrams
Fiber: 3 Grams

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