|
Yield: 4 servings
Ingredients
- 12 cups torn romaine lettuce
- 2 cups diced grilled chicken breast or roast turkey
- 1 cup diced tomato
- 1 cup diced avocado
- 1 medium carrot, shredded with a potato peeler
- 1/2 cup chopped red onion
- 2 hard boiled eggs, chopped
- 4 slices turkey bacon, cooked and crumbled
- 3/4 cup shredded nonfat or reduced-fat Monterey Jack cheese
- 1/4 cup chopped walnuts
- 3/4 cup nonfat or light ranch or olive oil vinaigrette salad dressing
Directions
Arrange a quarter of the salad greens over the bottoms of each of 4 plates. Top the lettuce on each plate with a quarter of the chicken or turkey and a quarter of the tomato, avocado, carrot, and onion.
Sprinkle each salad with some of the egg, bacon, cheese, and walnuts. Serve immediately accompanied by the dressing.
Nutritional Information Per Serving (1/4 of recipe): Calories: 413, Carbs: 27 g, Cholesterol: 166 mg, Fat: 16 g, Saturated Fat: 2.7 g, Fiber: 7 g, Protein: 40 g, Sodium: 838 mg, Calcium: 243 mg
Diabetic Exchanges: 4 Lean Meat, 4 Vegetable, 2 Fat
By Terri
|
