In a large bowl, toss together kale, romaine, cabbage, carrots and green onions. Divide among 4 salad plates. Top each with chicken strips, cheese, tortilla strips and dressing, if desired.
Recipe
Salad
Chipotle Cheddar Chopped Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Description
A light lunch option that includes three types of greens and grilled strips of chicken breast.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. kale, chopped | ||
| 4 c. romaine lettuce, chopped | ||
| 2 c. cabbage, chopped | ||
| ½ c. shredded carrots | ||
| 4 green onions, chopped | ||
| 1 (6-oz.) pkg Hy-Vee Southwestern grilled chicken breast strips | ||
| 1 c. Hy-Vee shredded chipotle cheddar cheese | ||
| 1 c. Hy-Vee tri-color tortilla strips | ||
| Chipotle or southwest ranch dressing, optional |
Things To Grab
- Large bowl
- 4 salad plates
Directions
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 55mg
- Sodium: 620mg
- Total Carbohydrates: 18g
- Protein: 17g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Shredded Chipotle Cheddar Cheese package.