This healthy chopped salad is a great way to use up leftover cooked chicken. You can reserve the remaining hard- boiled egg half for a snack.
By Rachel Meltzer Warren, M.S., RDN | Updated on September 19, 2023
Tested by EatingWell Test Kitchen
Prep Time: 5 mins
Total Time: 5 mins
Servings: 1
Yield: 3 1/2 cups
Nutrition Prole:
Diabetes-Appropriate Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium Low Added Sugar Soy-Free Heart-Healthy High-Protein Gluten-Free Low-Calorie
Ingredients:
2 cups chopped romaine lettuce
2 tablespoons bottled blue cheese dressing, such as Bolthouse Farms Chunky Blue Cheese, divided
1⁄4 cup chopped tomato
1⁄4 cup chopped cucumber
1⁄4 cup sliced white button mushrooms
3 ounces grilled or roasted chicken breast, cut into cubes or strips
1⁄2 hard-boiled egg, chopped
1⁄4 cup no-salt-added cannellini beans, drained and rinsed
Directions:
Step 1
Place lettuce in a medium bowl. Add Toss 1 Tbsp. dressing; toss to coat. Arrange tomato, cucumber, mushrooms, chicken, egg, and beans in rows atop the lettuce. Drizzle with the remaining 1 Tbsp. dressing.
Originally appeared: Diabetic Living Magazine, Summer 2019
Nutrition Facts:
Per serving: Serving Size about 3 1/2 cups 410 calories; total fat 22g ; saturated fat 4g ; cholesterol 175mg ; sodium 333mg; total carbohydrate 17g; dietary fiber 5g; total sugars 7g; protein 35g; vitamin c 36mg; calcium 119mg; iron 4mg; potassium 608mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/273199/chopped-cobb-salad-with-chicken/
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