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
July 22, 2014 at 5:31 pm
Want to try this! Sound yummy and worth the effort to make.!
August 1, 2014 at 7:16 am
Is it 1cup or 4 oz of cheese???
August 5, 2014 at 7:27 am
Hi Nancy, If you are measuring it out, it is 1 cup. If you are weighing it, then it is 4 oz.
August 20, 2014 at 12:19 am
We loved this! Thank you!
August 20, 2014 at 2:31 pm
Yay! You’re welcome!
September 4, 2014 at 9:06 pm
I am THRILLED to find this recipe! This is my favorite kind of salad and I was so sad to ‘lose’ it! Now I can enjoy eating it again and still enjoy LOSING it!
September 5, 2014 at 10:27 am
So glad we could help Debbie!
September 25, 2014 at 9:41 pm
How much is a serving? A cup?
September 29, 2014 at 11:13 am
Divide the whole thing into four. 1/4 = 1 serving.