Rainbow Salad with Mixed Greens, Chicken, and
Buttermilk Dressing
In a bowl or container, arrange the baby kale and romaine. Top with the chicken,
egg, cherry tomatoes, pepper, corn, avocado, cucumber, and onion. Drizzle with
the buttermilk dressing.
SERVES 1
35 g baby kale
25 g chopped romaine lettuce hearts
140 g sliced cooked chicken breast
1 hard-boiled large egg, quartered
75 g halved cherry tomatoes
90 g chopped pepper
30 g frozen corn, thawed
¼ avocado, sliced
50 g sliced cucumber
40 g chopped red onion
Buttermilk Dressing
(WITHOUT DRESSING) 364 CAL, 16 G FAT (4 G SATURATED), 33 G
PROTEIN, 25 G CARB, 10 G SUGAR, 8 G FIBRE, 136 MG SODIUM