Pack-and-Go Chef's Salad
Cooked chicken instead of deli meats is a healthy choice for this luncheon salad. Non-meat-eaters can substitute 3/4 cup (175 mL) chickpeas for the chicken.
Servings: 1
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 507 |
| pro | 48 g |
| total fat | 29 g |
| sat. fat | 11 g |
| carb | 13 g |
| fibre | 4 g |
| chol | 317 mg |
| sodium | 476 mg |
| % RDI: | - |
| calcium | 32% |
| iron | 24% |
| vit A | 78% |
| vit C | 65% |
| folate | 83% |
-
2 cups (500 mL) torn romaine lettuce or mixed salad greens
4 grape or cherry_tomatoes, halved
1/4 cup (50 mL) thinly sliced radishes
1/4 cup (50 mL0 thinly sliced cucumber
1/4 cup (50 mL) cubed Swiss_cheese
3/4 cup (175 mL) cubed cooked chicken
1 hard-cooked egg, cut_into wedges
2 tbsp (25 mL) Thousand_Island_dressing
Preparation:
In airtight container, layer torn lettuce, halved tomatoes, sliced radishes and cucumber, cheese, chicken and egg. (Make-ahead: Cover and refrigerate salad for up to 12 hours.) Toss with dressing.
Source
Canadian Living Magazine: September 2008
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