Ingredients
- 1 cooked chicken breast, sliced
- 2 eggs
- 1/2 avocado, sliced
- 1/4 cup cherry tomatoes, halved
- 1/3 cucumber, diced
- 56 kalamata olives
- 1 tbsp crumbled feta
- 12 cups chopped romaine or mixed greens
- Olive oil, salt, and pepper to taste
Instructions
- Boil the eggs in a pot of water for 7–8 minutes until soft-boiled. Cool in ice water before peeling and quartering.
- Slice the cooked chicken breast thinly.
- In a large mixing bowl or plate, layer the chopped greens followed by cucumber, cherry tomatoes, olives, avocado, chicken slices, quartered eggs, and crumbled feta.
- Drizzle with olive oil and season with salt and pepper. Garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 225mg
Keywords: Use fresh ingredients for the best flavor. Customize by adding chickpeas or swapping vegetables based on availability. Experiment with dressings like lemon vinaigrette for added zest.
