Makes:
1 serving
Total Time:
30 min
Submitted by:
Category:
Salads
Sub Category: Tuna/Chicken/Egg Salads
what you need
- 1 cup romaine lettuce
- 1 cup leaf lettuce
- 1/2-1 cup baby spinach
- 1/4 cup salad tomato, cut into wedges
- 1/4 cup carrot, shredded or sliced
- 1 radish, thinly sliced
- 3/4 oz. reduced fat feta cheese, crumbled
- 4 oz. (10 grams) all natural walnuts
- 1 Tbsp. and 1 tsp. basil infused or regular extra virgin olive oil + 1/2 tsp., divided
- 1/4 cup mushrooms, sliced
- 1/2 cup tri-colored peppers, chopped
- 2 Tbsp. onion, chopped
- 3 oz. grilled lemon pepper basil chicken
- Juice from 1 lemon wedge
- 1 clove garlic, minced
- Small pinch of sea salt
- Lemon pepper
make it
Beginning with lettuces, layer lettuces, spinach, tomato, carrot, radish, feta cheese, and walnuts.
Heat 1/2 tsp. oil in a small skillet. Saute the mushrooms, peppers, and onion until soft. Allow to cool for a few minutes before adding to the salad. Lightly heat chicken, cut into bite-sized pieces, and add to salad.
Whisk remaining oil, lemon juice, garlic, salt, and lemon pepper together and drizzle over salad. Toss and serve.
Notes
Substitute grape or cherry tomatoes for the salad tomato, add other veggies, and serve with a whole grain roll or baguette for added fiber and nutrition.
