- 1 1/2 cups chopped romaine lettuce
- 4 ounces chicken breast, cooked, cooled, and chopped
- 1/2 cup canned chickpeas, rinsed and drained
- 1/2 medium Fuji or McIntosh apple, chopped
- 1/4 cup chopped cucumber (with peel)
- 1/4 cup chopped tomato
- 1/4 cup chopped avocado
- 1/4 cup chopped celery
- 2 scallions, minced
- 1 tablespoon chopped walnuts
- 2 tablespoons reduced-calorie raspberry vinaigrette
- Place lettuce in large bowl. Add chicken, chickpeas, apple, cucumber, tomato, avocado, celery, scallions, and walnuts. Drizzle with vinaigrette and toss to coat.