Roasted chicken salad


2 celery stalks (¼ inch pieces)
1 medium green pepper, chopped into ¼ inch pieces
10 large red-leaf lettuce leaves, sliced into ¼ inch pieces
8 broccoli florets (¼ inch pieces)
1/4 cup no-sugar-added oil and vinegar dressing
2 scallions, sliced into ¼ inch pieces
1/2 pound roasted chicken breast, skin removed and meat cut into ¼ inch pieces


Place celery, peppers, lettuce and broccoli in a medium-sized bowl.
Add the dressing and toss
Add scallions and chicken, toss again.
Makes 2 servings

Source: Chef Andrew Parker