 | | Directions | 1. For the Dressing, mix all ingredients in medium bowl until well blended.
2. Toss lettuce, croutons, tomatoes, red onion and cucumber in large bowl. Divide salad among 4 plates. Top each salad with chicken strips. Serve with dressing.
Test Kitchen Tips:
- Prepare salad with leftover roast chicken or purchased rotisserie chicken.
- For variety, cooked steak, cut into thin strips, or cooked shrimp can be used in place of the chicken.
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Prep Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | Creamy Pepper Parmesan Dressing: |
| - | | 1/4 cup mayonnaise |
| - | | 1/4 cup sour cream |
| - | | 2 tablespoons milk |
| - | | 1 tablespoon grated Parmesan cheese |
| - | | 2 teaspoons cider vinegar |
| - | | 1 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 1/4 teaspoon McCormick® Garlic Powder |
| - | | 1/4 teaspoon McCormick® Onion Salt |
| - | | 1 package (10 ounces) torn Romaine lettuce |
| - | | 1 cup croutons |
| - | | 8 ounces grape tomatoes, halved |
| - | | 1/2 cup thinly sliced red onion |
| - | | 1/2 cup thinly sliced cucumber |
| - | | 12 ounces cooked chicken, cut into thin strips (about 3 cups) |
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| | Nutrition (per serving) | Calories: 362 Calories
Fat: 22 Grams
Protein: 27 Grams
Cholesterol: 90 Milligrams
Carbohydrates: 14 Grams
Sodium: 424 Milligrams
Fiber: 3 Grams
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