Ingredients
Scale
- 1 grilled chicken breast, cubed
- 2 hard-boiled eggs, halved
- 1 cup cheese cubes (cheddar, mozzarella, or gouda)
- 1 cup romaine or mixed greens
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- Red onion, chopped
- 1 cup shredded carrots (optional)
- Salt & pepper to taste
- Dressing of choice (balsamic, ranch, vinaigrette)
Instructions
- Boil eggs in water for 9-10 minutes until firm. Peel and slice in half.
- Grill or pan-sear the chicken breast until cooked through; chop into bite-sized pieces.
- Slice cucumbers and cherry tomatoes; chop red onion finely.
- In a large mixing bowl or plate, layer the greens first. Add the veggies and top with chicken pieces and egg halves.
- Season with salt and pepper; drizzle with dressing just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approx. 300g)
- Calories: 430
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 250mg