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

Ingredients 

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!