Nutritional Info

Nutrition Facts

Serving Size 1 (366g)

Calories 210
Calories from Fat 101 (48%)
Amount Per Serving %DIV
Total Fat 11.2g 17%
Saturated Fat 3.9g 20%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 19mg 6%
Sodium 127mg 6%
Potassium 819.7mg 17%
Total Carbohydrate 17.5g 6%
Dietary Fiber 1.6g 6%
Sugars 13.6g
Protein 10.5g 21%

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Recipe Description
When making this salad, I use leftover barbecued chicken. My favorite way of cooking nearly all meals during the hot summers. Serve it with a loaf of crusty French bread.
Prep time
20 min
Cook time
0 min
Ready In
20 min


Serves Tool

Serves To:USMetric
6 Ounce(oz)  chicken half breast, grilled or baked, cut into bite sized pieces
3 Cup(c)  large leaves of romaine lettuce
12   cherry tomatoes
1   small cucumber, chilled
1   medium carrot, peeled and grated
12 Ounce(oz)  red or green seedless grapes
2 Ounce(oz)  low sodium cheddar or swiss cheese, grated
1 Tablespoon(T)  extra virgin olive oil
2 Tablespoon(T)  raspberry vinegar
1/4 Ounce(oz)  splenda sweetener


Cut the chicken into small pieces. Cut off the bottom of the romaine, pull the leaves apart, wash thoroughly and spin dry. Make a chiffonade by rolling up each leaf one at a time and cutting the roll crosswise in thin ribbons. (You will need about 3 cups of shredded lettuce for the salad.) Put the romaine into a salad bowl. Wash and slice the tomatoes in half. Peel, wash and thinly slice the cucumber. Wash, peel and grate the carrots. Wash the grapes. Combine the ingredients for the salad dressing. Toss the salad with the dressing and serve.

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