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A great weeknight mealtime strategy is to roast two chickens on the weekend and use one for leftovers during the week in soups, sandwiches and chicken salad.
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1 tablespoon grated Parmesan cheese
2 teaspoons cider vinegar
1 teaspoon McCormick® Black Pepper, Coarse Ground
1/4 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Onion Salt
1 package (10 ounces) torn Romaine lettuce
1 cup croutons
8 ounces grape tomatoes, halved
1/2 cup thinly sliced red onion
1/2 cup thinly sliced cucumber
12 ounces cooked chicken, cut into thin strips (about 3 cups)
For the Dressing, mix all ingredients in medium bowl until well blended.
Toss lettuce, croutons, tomatoes, red onion and cucumber in large bowl. Divide salad among 4 plates. Top each salad with chicken strips. Serve with dressing.
Test Kitchen Tips:
(Amount per serving)
I've looked for a good Parmesan dressing recipe for ages, and this is it!
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