Pack-and-Go Chef's Salad

By The Canadian Living Test Kitchen

95 people added this to their Recipe Box

This recipe makes 1 servings

Nutritional Info
Per serving: about	-
cal	507507 cal
pro	48 g48g pro
total fat	29 g29g total fat
sat. fat	11 g11g sat. fat
carb	13 g13g carb
fibre	4 g4g fibre
chol	317 mg317mg chol
sodium	476 mg476mg sodium
% RDI:	-
calcium	3232 calcium
iron	2424 iron
vit A	7878 vit A
vit C	6565 vit C
folate	8383 folate

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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.

Ingredients

2 cups torn romaine lettuce 2 2cups cupstorn romaine lettuce or mixed salad greens.php">greens
4 grape or cherry tomatoes , halved4 4grape or cherry tomatoes, halved
1/4 cup thinly sliced radishes 1/4 1/4cup cupthinly sliced radishradishes
1/4 cup thinly sliced cucumbers 1/4 1/4cup cupthinly sliced cucumbercucumbers
1/4 cup cubed Swiss cheese 1/4 1/4cup cupcubed Swiss cheese
3/4 cup cubed cooked chicken 3/4 3/4cup cupcubed cooked chicken
1 hard-cooked egg , cut_into wedges1 1hard-cooked eggeggs, cut_into wedges

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

Keywords : Salad; Lunch; Make-Ahead; Lettuce; Chicken; Tomatoes;

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