Light & Healthy Lunch Salad

By Martikibird

At about 350 calories, this versitle and economical salad s a great way to use up leftover grilled chicken, salmon or other healthy protiens.

It also makes a great workday lunch alternative to expensive salad bars. Just pack the salad and dressing seperately (small take-and-toss containers work well for the dressing.)

Ingredients

• Dressing:
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1-2 teaspoons fresh-chopped herbs of choice
• 1/2 teaspoon chopped shallots *OR* 1 teaspoon chopped scallions
• Black pepper
• Salad:
• 2 cups salad greens of choice
• 3 oz. grilled or steamed chicken or salmon, shredded *OR* 1/2 cup baked tofu or tempeh, cubed

Details

Servings 1

Preparation

Step 1

Make dressing:
In a small bowl, whisk together extra-virgin olive oil, lemon juice, herbs, shallots or scallions and black pepper to taste.

Make salad:
Toss greens with dressing and protien of choice.