Fresh Vegetable Chicken Salad
- 6 cups torn salad greens
- 2 1/2 cups chopped cooked boneless skinless chicken breasts
- 2 large tomatoes, chopped (about 2 cups)
- 4 medium carrots, shredded (about 2 cups)
- 1/2 cup Ranch dressing
Toss salad greens with chicken, tomatoes and carrots in large bowl. Add dressing; mix lightly. Divide evenly among 4 individual servings plates.
By Connie from Oden, Arkansas
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