Hearty Chicken and Vegetable Salad

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


  1. Cook extra chicken at dinner to use in this lunch salad the next day.
  2. Look for precooked bacon in grocery stores to cut down on preparation.
  3. Use your favourite salad dressing to enjoy with the salad.


Chopped romaine lettuce 

3 cups (750 mL)

Boneless skinless chicken breast, cooked 


Hard cooked eggs, peeled and sliced


Red bell pepper, sliced               


Tomato, cut into wedges


Bacon, cooked and chopped   

2 slices

Sliced almonds, toasted 

¼ cup  (60 mL) 

Shredded cheddar cheese 

2 Tbsp  (30 mL) 

Avocado, sliced (optional)   


Low fat salad dressing  

¼ cup  (60 mL)


  1. Divide lettuce and place in two reusable containers. 
  2. Top each with chicken, eggs, red pepper, tomato, almonds, bacon and cheese. Top with avocado, if using. 
  3. 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

Phone Icon

Dietitians look beyond fads to deliver reliable, life-changing advice. Want to unlock the potential of food? Connect with a dietitian.