Ingredients
Scale
- 1 cooked chicken breast, sliced
- 2 eggs
- 1/2 avocado, sliced
- 1/4 cup cherry tomatoes, halved
- 1/3 cucumber, diced
- 56 kalamata olives
- 1 tbsp crumbled feta
- 12 cups chopped romaine or mixed greens
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Boil the Eggs: Bring water to a boil in a pot. Add eggs and cook for about 7-8 minutes. Transfer to an ice bath to cool before peeling and quartering.
- Prepare the Chicken: Use grilled or leftover chicken breast, slicing it thinly for easy integration.
- Assemble the Salad: Layer chopped greens in a large bowl or plate first, then arrange cucumber, cherry tomatoes, olives, avocado slices, chicken pieces, quartered eggs, and crumbled feta on top.
- Season & Dress: Drizzle olive oil over the salad and season with salt and pepper. Garnish with fresh parsley or oregano if desired.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling/Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 39g
- Cholesterol: 218mg