Green Garden Salad

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.

Yield: 6 salads
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
Credit: Twist & Sprout Cookbook