Yield: 4 servings
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
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