Bri’s Summer Chicken Salad

I made this up the other day from all the vegetables in my fridge.   I brought it to potluck and it was eaten up!  Thought I’d share.  It’s low-carb, low-cal, WW friendly and any-other-diet-you’re-on friendly!

Bri’s Summer Chicken Salad


  • 2 Little Gems lettuce heads, chopped, bite-size (these usually come 4 to a package.  They are small, tightly packed heads of lettuce–in place of Little Gems, you could use some other sort of Butter or Crisp lettuce)
  • 1-2 sticks celery, sliced
  • 2 bell peppers (red, yellow or orange), chopped, bite-size
  • 1 cup low-fat cheddar, mozzarella or any other kind of hard cheese you like, cubed small
  • 1/4 cup pecans or walnuts, chopped
  • 3 radishes, halved and sliced
  • 3 green onions, sliced
  • 2 – 3 chicken breasts


Your choice–I’ve used Italian or a vinaigrette dressing


  1. Put the chicken breasts in a pot and add water to cover them by an inch.  Boil for 20 -30 minutes depending on how thick the breasts are.
  2. While the chicken is cooking, chop and slice all your veggies.
  3. Chop up the chicken and toss in a small bowl with half of the dressing.  Refrigerate, covered for 20 minutes or until cooled off.  Mix all ingredients together and top with your favorite dressing.  Italian or light Italian is great, but experiment to see what you’d like.

This salad is great for a “sack lunch” if you keep the dressing on the side.  It can be made the night before and be kept in the fridge.

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