This is a meal in itself for one of those hot summer evenings. Be sure to cook the chicken early in the morning or late at night so there's no cooking during the heat of the day.
Place 1-1/2 cups of the romaine in each of 4 salad bowls. Combine chicken, pasta, cauliflower, tomatoes, peppers, and cheese crumbles in a large bowl. Add dressing; toss lightly. Spoon evenly over the romaine lettuce. Sprinkle with Parmesan cheese. Makes 4 servings, 3 cups each.
Note: This salad keeps well in the fridge and is a perfect next-day lunchtime dish. No reheating required.
Recipe obtained from Food and Family.
By Connie from Oden, Arkansas
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