Chopped Salad


  • 4 oz uncooked ditalini pasta (1 cup)
  • 1 pkg (10 oz) torn romaine lettuce (8 cups)
  • 2 cups diced cooked chicken
  • 1 medium tomato, seeded and diced
  • 1   firm, ripe avocado, peeled and diced
  • 1/2 cup sliced green onions with tops
  • 6 slices bacon, crisply cooked, drained and crumbled
  • 1/4 cup (1 oz) crumbled blue cheese
  • 1/2 cup Italian Dressing


  1. Cook pasta according to package directions in (2-qt.) Saucepan. Drain and rinse under cold running water using large Stainless Mesh Colander.

  2. Meanwhile, chop lettuce into bite-size pieces using Chef’s Knife. Dice chicken, tomato and avocado and slice green onions using Chef’s Knife

  3. In large serving bowl, combine pasta, lettuce, chicken, tomato, avocado, green onions, bacon and blue cheese. Drizzle with dressing; toss to coat. Serve immediately.


  • 8  servings of 1 1/2 cups

Nutrients per serving:

Calories 240, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 40 mg, Carbohydrate 17 g, Protein 17 g, Sodium 430 mg, Fiber 4 g 

U.S. Diabetic exchanges per serving:

1 starch, 3 1/2 meat (1 carb) 

Cook's Tips:

Ditalini is a small, tube-shaped pasta. If desired, 1 cup (4 oz) tiny shell pasta can be substitued for the ditalini. 

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