Saturday, August 4, 2012

What I’m Having for Lunch: Layered Salad

This salad has a lot of variety in color and texture, as well as a mixture of sweet, spicy and nutlike flavors. 

Prep Time: 10 minutes                                                                                  Calories:  330
                                                                                                                      Protein: 26 grams
                                                                                                                      Fat: 19 grams

Layered Salad
40g lettuce (a couple of good-sized handfuls)
25g kosher dill pickles, 2 or 3 small
20g grape tomatoes, 5 or 6 small
70g cooked garbanzos, 3 heaping tablespoons
1 tsp. olive oil
a squeeze of lemon juice
garlic powder
65g (2-3 oz.) chicken, cut in small pieces 
   (pulled rotisserie chicken from the store)
1 tsp. lowfat mayo
curry powder
hot sauce
salt and pepper to taste
10g roasted pumpkin seeds (a very small handful)

1.    Wash the lettuce and allow to drain while assembling the other ingredients.  I always do this even when the package says it’s pre-washed.
2.    Wash the tomatoes and cut them in two if they are large.
3.    Spread the lettuce on a plate and sprinkle the tomatoes over it.  Place the garbanzos in the center.
4.    Sprinkle the garbanzos with garlic salt, the olive oil, lemon juice, and salt and pepper, if desired.  (This is the Italian-influenced part of the salad.  In Italy people eat lots of great salads with olive oil and garlic.)
5.    In a small bowl combine the chicken, mayo, curry powder, hot sauce, salt, and pepper. 
6.    Layer chicken mixture over the garbanzos.
7.    Top lightly with roasted pumpkin seeds.

Buon appetito!

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