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Kandi’s Favorite Chicken Salad

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Servings 4 servings


  • 12 ounces cooked chicken breast meat cut into strips
  • 24 ounces Romaine lettuce chopped
  • 1 cup diced green bell pepper
  • 1 cup chopped mushrooms
  • 3/4 cup diced red onion
  • 1 1/2 cups broccoli sprouts
  • 1 cup frozen petite green peas slightly thawed
  • 1 cup diced cucumber
  • 1 cup shredded carrots
  • 3/4 cup slivered almonds
  • 3/4 cup sunflower seeds
  • Easy Balsamic Vinaigrette dressing see recipe below


  • If you haven’t already done so, cook and cool chicken. In a large serving bowl, toss together chicken strips and next 8 ingredients (lettuce through carrots); add almonds and sunflower seeds. Toss again and top with dressing to taste.
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