SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spring Greens and Roasted Chicken

Makes: 6 servings Yield: 6 main-dish servings
Start to Finish 20 mins
Spring Greens and Roasted Chicken
Ingredients
  • 1 2 1/4 pound  purchased roasted chicken, chilled
  • 1 5  ounce package  mixed spring greens (about 8 cups)
  • 2  cups  fresh sliced strawberries, or blueberries
  • 4  ounces  Gorgonzola or blue cheese, crumbled (1 cup)
  • 1/2  cup  honey-roasted cashews or peanuts
  • 1  lemon, halved
  • 3  tablespoons  olive oil
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
Directions

1. Remove and discard skin from chicken. Pull meat from bones, discarding bones. Shred meat (you should have about 3-1/2 cups).

2. Place greens on a platter. Top with chicken, strawberries, cheese and nuts. Drizzle with juice from lemon and oil; sprinkle with salt and pepper. Makes 6 main-dish servings.

Nutrition Facts (Spring Greens and Roasted Chicken)
  • Servings Per Recipe 6,
  • cal. (kcal) 376,
  • Fat, total (g) 27,
  • chol. (mg) 81,
  • sat. fat (g) 8,
  • carb. (g) 9,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 27,
  • vit. A (IU) 340,
  • vit. C (mg) 31,
  • sodium (mg) 454,
  • calcium (mg) 121,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe