Ingredients
Scale
- 1 grilled chicken breast, sliced
- 2 hard-boiled eggs
- 1 avocado, sliced
- 1 cup romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 2 tbsp crumbled feta cheese
- 2 tbsp Kalamata olives
- 1 tbsp extra virgin olive oil
- 1 tsp red wine vinegar or lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Boil eggs for 7-8 minutes until hard-boiled. Cool in ice water, peel, and quarter.
- In a mixing bowl, combine romaine lettuce, cucumber, and cherry tomatoes; toss gently.
- Layer the salad base in a serving bowl and top with grilled chicken, avocado slices, quartered boiled eggs, feta cheese, and Kalamata olives.
- Drizzle olive oil over the salad; add vinegar or lemon juice. Season with salt and pepper. Garnish with parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 280mg
Keywords: Use ripe avocados for creaminess. Feel free to swap proteins (like shrimp or tofu) or add your favorite vegetables for customization.