Pack-and-Go Chef's Salad

Author: Canadian Living

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.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: September 2008

Ingredients

  • 2 cups torn romaine lettuce
  • 2 cups torn mixed salad greens
  • 4 tomatoes halved
  • 1/4 cup thinly sliced radish
  • 1/4 cup thinly sliced cucumber
  • 1/4 cup cubed Swiss cheese
  • 3/4 cups cubed cooked chicken
  • 1 egg cut_into wedges

Method

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.

Nutritional facts Per serving: about

  • Sodium 476 mg
  • Protein 48 g
  • Calories 507.0
  • Total fat 29 g
  • Cholesterol 317 mg
  • Saturated fat 11 g
  • Total carbohydrate 13 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 83.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 32.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 78.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pack-and-Go Chef's Salad

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