Lightened Up Creamy Italian Salad

Salad with Creamy Italian Salad Dressing


  • 1 bag spring mix or 2 heads butter lettuce (makes 2 meals or 4 sides)
  • 1 plum tomato, diced
  • 1/2 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 4 pepperoncini peppers
  • 1/4 cup freshly shredded Parmesan cheese
  • 1 cup croutons
  • 1 cup grilled chicken breast


  1. Make the croutons: dice whole grain bread, toss in olive oil and lightly sauté until crispy. Let cool.
  2. Cook the chicken until it reaches 165 degrees F. I prefer to do this in the oven and then put it on a grill pan for the last minute or two so that it gets nice grill marks. Allow the chicken to cool. Make the dressing (see recipe above).
  3. Toss all the vegetables together in a medium bowl.
  4. Add the Parmesan, croutons and chicken. Pour the dressing over when ready to serve and toss the salad one more time.