Greek Chef Salad
Sun-Dried Tomato Crispbread
Ingredients
- 4 cups chopped romaine lettuce
- ½ (5-oz) pkg spring mix
- 1 cup sliced English cucumber
- ½ (4-oz) jar roasted red peppers, drained and chopped
- ¼ cup halved pitted kalamata olives
- ¾ cup shredded rotisserie chicken
- 2 hard-cooked eggs, halved
- ¼ cup crumbled feta cheese
- 2 Tbsp olive oil vinaigrette
Instructions
- Divide all ingredients except vinaigrette between 2 plates. Drizzle with vinaigrette.
Side Dish Ingredients
- ¼ cup chopped sun-dried tomatoes in oil
- 2 slices multigrain crispbread
- 2 Tbsp freshly grated Romano cheese (or use Parmesan)
- 1 Tbsp chopped fresh basil
Side Dish Instructions
- Spoon tomatoes over each crispbread slice; sprinkle with cheese and basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
314
|
92
|
406
|
| Fat (g) | 21 | 4 | 25 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 25 | 5 | 30 |
| Carb (g) | 7 | 12 | 19 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 656 | 203 | 859 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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