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Green Garden Salad

 







   Serving Size:
1 cup salad and 1/3 cup chicken is 1.5 oz meat/meat alternate and 1/2 cup vegetables for a 3-5 year old at lunch/supper

 

   Yield:
6 salads

 


 

Ingredients:

1 lb boneless, skinless, chicken breast
1 1/2 tsp dried parsley
1 1/2 tsp dried leaf basil
2 Tbsp olive oil
6 cups chopped Romaine lettuce
3/4 cup shredded carrot(s)
3/4 cup chopped tomato(es)
6 Tbsp Italian salad dressing

Directions:
Toss chicken with olive oil, basil and parsley and bake in preheated 350 degrees F oven until no longer pink on inside, 25 to 30 minutes. In large bowl, combine lettuce, carrots, and tomatoes. Scoop 1 cup salad mixture onto each plate. Cut chicken into bite-size pieces. Top each salad with 1/3 cup chicken. Top each salad with 1 tablespoon dressing.

 


 

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Credit:  
Twist & Sprout Cookbook