Greek Chef Salad
Pita Chips and Hummus
Ingredients
- 4 large eggs
- 3 cups chopped romaine lettuce
- 2 cups spring mix
- 1 cup shredded rotisserie chicken
- 1 English cucumber, sliced
- ½ (4-oz) jar roasted red peppers, drained and chopped
- ¼ cup pitted kalamata olives, halved
- ¼ cup red wine vinaigrette
- ¼ cup crumbled feta cheese
Instructions
- Place eggs in a single layer in a large stainless steel saucepan; add water to cover and a pinch of salt. Bring to a rolling boil.
- Remove from heat; let stand, covered,15 minutes. Drain.
- Run cold water over eggs; peel eggs, and cut in half or coarsely chop.
- Toss together eggs, romaine, spring mix, chicken, cucumber, red peppers, olives, and vinaigrette in a large bowl. Sprinkle with cheese.
Side Dish Ingredients
- 3 oz multigrain pita chips (32 chips)
- ½ cup plain hummus
Side Dish Instructions
- Serve pita chips and hummus with salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
211
|
160
|
371
|
| Fat (g) | 11 | 8 | 19 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 19 | 5 | 24 |
| Carb (g) | 9 | 18 | 27 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 443 | 258 | 701 |
Lunch Meal Plan
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