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
- Cook extra chicken at dinner to use in this lunch salad the next day.
- Look for pre-cooked bacon in grocery stores to cut down on preparation.
- Use your favourite salad dressing to enjoy with the salad.
- Put leftovers away within 2 hours or sooner if they are in a warm location.
Ingredients
|
| Romaine lettuce |
3 cups (750 mL), about 4-5 leaves
|
| Red bell pepper |
1 medium |
| Tomato |
1 medium |
| Avocado (optional) |
1 medium |
| Boneless skinless chicken breast, cooked |
1
|
| Hard cooked eggs, peeled and sliced |
2
|
| Bacon, cooked and chopped |
2 slices
|
| Sliced almonds, toasted |
1/4 cup (60 mL)
|
| Cheddar cheese, shredded |
2 Tbsp (30 mL)
|
| Low fat salad dressing |
1/4 cup (60 mL)
|
Directions
- Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
- Gently rinse lettuce, pepper, tomato and avocado (if using) under cool running water. Chop lettuce and divide into two bowls. Slice pepper; set aside. Cut tomatoes in wedges; set aside. Slice avocado; set aside
- Top each bowl of lettuce with pepper, tomato, avocado, chicken, eggs, bacon, almonds and cheese.
- Drizzle with salad dressing just 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 – June 25, 2024