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MEL'S EASY KITCHEN

Chicken, Apple and Blue Cheese Chopped Salad

Chopped romaine, chicken, apple, avocado, bacon, and blue cheese make a crisp lunch salad with a light vinegar dressing.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 servings
Meal: Lunch
By: Melanie

Equipment

  • Mixing bowl
  • Knife and cutting board
  • Kitchen scale
  • Measuring cups and spoons

Ingredients

  • 2 cups finely chopped romaine
  • 1 slice cooked bacon, crumbled
  • 1/2 oz reduced-fat blue cheese or dairy-free blue-style cheese
  • 1 oz avocado, diced
  • 70 g cherry tomatoes, halved
  • 30 g diced apple
  • 30 g corn kernels
  • 3.5274 oz cooked grilled chicken, chopped
  • Fresh basil and parsley, to taste
  • 1 1/2 tbsp sweet fruit vinegar or white balsamic vinegar

Instructions

  • Place the lettuce in a bowl and add the bacon, blue cheese, avocado, tomatoes, apple, corn, and cooked chicken.
  • Sprinkle with the chopped herbs and toss with vinegar just before eating.

Nutrition per serving

Calories: 395kcal | Carbohydrates: 22.9g | Protein: 41.4g | Fat: 15.4g | Fiber: 6.7g

Notes

A homemade salad inspired by the supplied Lillie Eats and Tells recipe; no restaurant affiliation. Contains dairy.
Inspired by Lillie.
Estimated nutrition is for the full single serving shown. The estimate uses reduced-fat blue cheese, cooked bacon, grilled chicken breast and balsamic vinegar.
Cheese options: Choose the dairy-free cheese if needed, and check the other ingredients for your dietary needs. Nutrition shown uses the original dairy cheese; another product changes the estimate. Flavor, texture and melting can vary by product.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.