by Hallie Falquet Sovesky
Prep time: 15-20 minutes
Yield: 4 servings. Per serving: 1 Leaner | 3 Green | 2 Condiments | 1 Healthy Fat.
4 oz (½ cup) plain, low-fat Greek yogurt
4 tsp extra-virgin olive oil
¼ cup red wine vinegar
1 Tbsp white balsamic vinegar
2 tsp Dijon mustard
Salt and pepper to taste
6 cups mixed greens
5 hard-boiled eggs, peeled and sliced thin
1 cup diced tomatoes
½ cup cucumber, sliced thin
½ cup radishes, sliced thin
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
6 oz cooked chicken breast*, cut into ¼-inch cubes
4 oz (1 cup) reduced-fat shredded cheddar cheese
*For a vegetarian option, try baked tofu in place of chicken breast.
1. Whisk together salad dressing ingredients in a small bowl, set aside.
2. Place mixed greens in a large clear bowl. Top with layers of egg, tomato, cucumber, radish, peppers, chicken, and cheese.
3. Cover and refrigerate for several hours. Pour dressing over top or serve it on the side.
330 calories | 17g fat | 13g carbohydrates | 31 g protein