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Wyoming's Winning Recipe: Chicken and Veggie Salad

“The recipe I am making is very special to my family. When we were kids we would always go to dinner with my Great Grandma and eat this chicken and veggie salad. She has since passed away, so we eat this in remembrance of her. We make this salad for dinner all the time. The reason that I like this salad is because it is a little bit tart. Also, this is healthy because it has sunflower oil and that is healthier than corn oil. It also has a ton of vegetables.”

Hannah Andreen, Age 11, the 2016 Healthy Lunchtime Challenge winner from Wyoming

Makes 4 Servings


  • 1 tablespoon olive oil
  • 2 skinless, boneless chicken breasts
  • 1 head of romaine lettuce, chopped into bite-size pieces
  • 1 red onion, peeled and thinly sliced
  • ½ cup black olives, pitted and halved
  • 2 tomatoes, seeded and chopped
  • ⅓ cup sunflower oil
  • Dash of vinegar (optional)
  • 1 teaspoon garlic salt
  • ⅓ cup grated Parmesan cheese


  1. In a large nonstick skillet, warm the oil over moderate heat. Add the chicken and cook for 6 minutes per side, or until cooked through and golden brown. Remove from heat, let cool, then dice or shred the chicken.
  2. In a large salad bowl, combine the lettuce, chicken, onion, olives, and tomatoes. Add the oil, vinegar if using, and toss. Add the garlic salt and Parmesan cheese, toss well, and serve.  

443 calories 28g fat 12g carbohydrates 37g protein