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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  • 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)
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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