Classic Salad with Chicken
Submitted by happyzhangbo
A loaded chicken salad with homemade croutons, crispy Canadian bacon bits, and a tangy yogurt-mayo dressing. Light, crunchy, and satisfying enough for a full meal in 30 minutes.
YIELD
4 servingsPREP
16 minCOOK
12 minREADY
30 minThis is the salad that actually fills you up and keeps you coming back for more.
Sliced grilled chicken sits on a bed of green leaf lettuce with tomatoes, cucumber, red onion, and homemade whole wheat croutons baked until golden and crunchy. Crispy Canadian bacon bits add smoky, salty bursts throughout.
The dressing pulls it all together: a creamy blend of nonfat yogurt, fat-free mayo, ketchup, vinegar, and chopped sweet gherkins that tastes like a lighter Thousand Island with real personality.
Pro Tips
- Use day-old bread for the croutons. Stale bread crisps up better and absorbs the olive oil without turning soggy.
- Canadian bacon gets crispy faster than regular bacon and has a fraction of the fat. Dice it small for maximum crunch in every bite.
- Toss the salad with the dressing right before serving. The croutons lose their crunch fast once they get wet.
Ingredients
Directions
Make croutons:
Preheat oven to 350℉ (180℃).
Toss bread cubes with olive oil, salt and pepper and place on a baking sheet.
Bake until croutons are golden and crisp, about 8 minutes.
Remove from oven, and allow to cool completely. Make bacon bits:
Spray a nonstick pan with cooking spray and heat over medium-high heat.
Add bacon and cook until crisp, stirring frequently, about 4 to 5 minutes.
Allow to cool.
Make dressing:
Combine the yogurt, mayonnaise, ketchup, vinegar and pickles in a bowl and stir to incorporate.
Season with salt, to taste.
Toss the lettuce, tomato, onion, and cucumber in a large salad bowl with the dressing.
Top with croutons, bacon bits, sliced chicken and serve.
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