1 head Bibb or other green leaf lettuce
1 head red leaf lettuce
1 medium tomato, chopped
2 green onions, chopped
1 sweet red pepper, cored, seeded and chopped
1 cup shredded carrots
1 cup frozen corn, thawed and drained
1 pound cooked chicken (canned or rotisserie chicken works well!)
1 teaspoon chili powder
1/2 cup shredded low-fat cheddar cheese
2 whole-wheat pita pockets, cut into wedges
8 tablespoons fat-free ranch dressing
Tear the lettuce into bite-sized pieces and mix together in a large bowl. Add tomato, green onion and red pepper. Top with carrots and corn.
Cut the chicken into bite-sized pieces and toss with chili powder in a small bowl. Gently lay on top of the salad.
Sprinkle the salad with cheese.
Just before serving, add the salad dressing and toss.
Serve cold with pita pocket wedges.
Makes 4 servings. Prep time: 45 minutes
Adapted from The Mayo Clinic Kids Cookbook,
published by Da Capo Lifelong Books and available wherever books are sold.