Kids Recipe Challenge winning recipe: 1st Place! [School day lunches: Grades 1 to 3]
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. Johanna, from Bancroft, thinks kids will like this recipe because they can help make it and put the ingredients they like on it.
Preparation Time: 15 minutes
Makes: 2 servings
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Cook extra chicken at dinner to use in this lunch salad the next day.
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Look for precooked bacon in grocery stores to cut down on preparation.
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Use your favourite salad dressing to enjoy with the salad.
Ingredients
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Chopped romaine lettuce |
3 cups (750 mL)
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Boneless skinless chicken breast, cooked |
1
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Hard cooked eggs, peeled and sliced |
2
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Red bell pepper, sliced |
1
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Tomato, cut into wedges |
1
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Bacon, cooked and chopped |
2 slices
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Sliced almonds, toasted |
¼ cup (60 mL)
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Shredded cheddar cheese |
2 Tbsp (30 mL)
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Avocado, sliced (optional) |
1
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Low fat salad dressing |
¼ cup (60 mL)
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Directions
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Divide lettuce and place in two reusable containers.
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Top each with chicken, eggs, red pepper, tomato, almonds, bacon and cheese. Top with avocado, if using.
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Pack dressing in two small, separate containers and drizzle over salad before serving.
Nutrition Information per serving:
Calories: 504 kcal
Protein: 32 g
Fat: 34 g
Carbohydrate: 21 g
Fibre: 11 g
Sodium: 716 mg
Iron: 33 mg
Calcium: 153 mg
Last Update – March 2, 2017