American · Lunch
Chef Salad (Low-Chol)
A composed American chef salad built on crisp romaine and layered with lean roasted turkey breast, sliced cucumber, cherry tomatoes, and shaved carrot. Reduced-fat cheese and hard-cooked egg white replace richer components, finished with a light Dijon and red wine vinegar dressing.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
404Calories
56.8gProtein
15.1gFat
13.6gCarbs
6.7gSugar
3.4gFiber
1229mgSodium
75mgChol
3.9gSat Fat
612mgPotassium
156mgCalcium
1.8mgIron
0.4mcgVitamin B12
18.6mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Chop the romaine lettuce, slice the cucumber, halve the cherry tomatoes, shave the carrot, and hard-cook the egg white, keeping each pile separate for layering.
2
Poach
Poach the turkey breast in barely simmering water over medium-low heat for 18 minutes until the centre reads 74C and juices run clear, then slice into strips.
3
Whisk
Whisk the red wine vinegar, Dijon mustard, olive oil, salt, and black pepper for 30 seconds until the dressing thickens slightly and looks glossy.
4
Plate
Spread the romaine, arrange the turkey, cucumber, tomatoes, carrot, cheddar, and egg white in rows, then drizzle the vinaigrette over just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g turkey breast
- 6 oz170g romaine lettuce
- 5.2 oz150g cucumber
- 5.2 oz150g cherry tomatoes
- 2.8 oz80g carrot
- 2 oz56g reduced-fat cheddar
- 22 hard-cooked egg white
- 2 tbsp30ml red wine vinegar
- 4 tsp4 tsp Dijon mustard
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
