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4 servings, 1/4 recipe (226 g) each
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The lettuce can be chopped ahead of time and stored in the refrigerator up to 4 hours. To help prevent it from turning brown, add it to a bowl of ice water immediately after chopping it; let stand 10 min. Spin it dry in a salad spinner, then refrigerate until ready to use.
Let the baked chicken stand 5 min. Then, cut diagonally into thin slices and serve over the salad.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.