Italian Chopped Salad
8.2g
Net Carbs
29.6g
Protein
28.4g
Fat
4.6g
Fiber
420
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 tablespoon Basil, fresh, chopped
- 4 ounces Chicken Roasted, dark and light meat
- 1 tablespoon Olive Oil
- 1 tablespoon Parmesan Cheese, grated
- 4 cups Romaine, raw, shredded
- 2 ounces Mozzarella Cheese, fresh balls
- 1 cup Baby Spinach
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 cup Cucumber, raw, sliced
- 10 each Cherry or Grape Tomato
- 1/2 cup Snap Peas, in pod, fresh, chopped
- 1/2 package (4 oz) Hard Salami
Directions:
- Whisk together the vinegar, chopped basil, and Parmesan with the mustard. Slowly add the oil while whisking into a vinaigrette. Set aside.
- Prepare vegetables by chopping the peas, cucumber, tomatoes, mozzarella cheese, salami and cooked chicken into bite sized pieces.
- Toss together the Romaine and spinach with the dressing. Top with the chopped vegetables, meats and cheese. Serve immediately.
