Hearty Chicken and Vegetable Salad

Makes 2 servings

Preparation Time: 15 min

2012 Kids Recipe Challenge winning recipe: 1st Place!


3 cups chopped romaine lettuce 750 mL
1 boneless skinless chicken breast, cooked
hard cooked eggs, peeled and sliced
red bell pepper, sliced
tomato, cut into wedges
¼ cup sliced almonds, toasted 60 mL
slices bacon, cooked and chopped
2 tbsp shredded cheddar cheese 30 mL
avocado, sliced (optional)
¼ cup low fat salad dressing 60 mL
This salad packs a protein punch and is filled with a variety of vegetables that kids can help prepare. Be sure to pack some whole grain bread sticks or crackers to enjoy alongside. 


Step 1
Divide lettuce and place in two reusable containers.

Step 2
Top each with chicken, eggs, red pepper, tomato, almonds, bacon and cheese. Top with avocado, if using.

Step 3
Pack dressing in two small, separate containers and drizzle over salad before serving.


Cook extra chicken at dinner to use in this lunch salad the next day.
Look for precooked bacon in grocery stores to cut down on preparation.
Use your favourite salad dressing to enjoy with the salad.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 504
Fat / Lipides 34.4 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 716 mg
Carbohydrates / Glucides 21.4 g
Fiber / Fibres 11.0 g
Sugars / Sucres
Protein Protéines 32.3 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Johanna, from Bancroft, thinks kids will like this recipe because they can help make it and put the ingredients they like on it.