This is probably the recipe I've made the most in my life. I found this in a low-cal cookbook back in the 80's when I was in my teens, and at the very first bite, it was a family favorite. Fast-forward to my own family and teenagers, and it is still the #1 most requested summer dinner. When they hear this is on the menu, everybody shows up for dinner - and I mean everybody. We chopped six heads of lettuce yesterday to serve this for Sunday dinner. Our only changes (but these are life-long changes): salt instead of pepper to cook the chicken, omit mushrooms and add cucumber and bell pepper, and use rice vinegar in place of the vinegar and sugar...rice vinegar is the exact sweet enough already, so zero calories and absolutely no sacrifice. I also made this with olive oil yesterday instead of vegetable oil for the first time, and it was not a noticeable difference at all. I can't stress enough that you need this salad in your life. TEENAGERS WHO ONLY LIKE BACON AND PUDDING POPS EAT BUCKETS OF THIS SALAD AND WILL STEAL YOURS RIGHT OFF YOUR PLATE. No lie.

OMG! I can't believe I found this!! It was in a Betty Crocker lo-cal paperback cookbook and it finally disintegrated before I copied the recipe!!! YAY, thank you for sharing!!!

Back a few years later to say: we are preparing to travel from the southeast to the northeast in snowstorm weather to attend our granddaughter's sweet 16 birthday party, and in addition to the full spread planned, she requested we bring THIS SALAD for 50 people. Make this. You won't regret it. (Again, we make it as the original recipe showed in the Betty Crocker Low-Cal cookbook from the 80s: swap in pepper for the salt when cooking the chicken, and swap in cucumber and bell pepper for the mushrooms.) I cannot thank you enough for posting this. This keeps my dressing measurements in check and helps me scale up to feed any size crowd. A thousand thanks.