Monday, June 1, 2009

Green Salad with Chicken, Avocado, and Mandarin Orange

a heart of romaine lettuce
a third of a 6 oz bag baby spinach
a rotisserie chicken
   or Perdue Short Cuts carved chicken breast
an avocado
1 can mandarin oranges

Quarter the romaine lengthwise and slice the quartered lettuce crosswise into bite-size pieces. Put romaine pieces and baby spinach into a salad spinner, wash and spin. Divide greens into two or three bowls or takealong containers.

Take apart the chicken with your hands and shred it into bite-size pieces, and freeze the rest for chicken stock. Halve, peel, and slice the avocado into bite-size pieces. I use half an avocado for two salads, and refrigerate the pit half in plastic for later. Also I use about half a can of mandarin oranges for two salads, and empty the rest into a container in the fridge.

Top greens with chicken, avocado, and oranges.

Per serving, 335 calories

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