Ingredients
Scale
- 1 grilled chicken breast, cubed
- 2 hard-boiled eggs, halved
- 1 cup romaine or mixed greens
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- Red onion, chopped
- 1 cup cheese cubes (cheddar, mozzarella, or gouda)
- Salt and pepper to taste
- Dressing of choice (balsamic, ranch, vinaigrette)
Instructions
- Boil the eggs for 9–10 minutes until hard-boiled. Let them cool before peeling and slicing in half.
- Grill or pan-sear the chicken breast until cooked through. Season as desired and chop into bite-sized pieces.
- Slice cucumbers into thin rounds, halve cherry tomatoes, chop red onion finely, and shred carrots if using.
- In a mixing bowl or plate, layer the greens as a base and top with cucumbers, cherry tomatoes, onions, carrots (if using), cheese cubes, chicken pieces, and egg halves.
- Season with salt and pepper to taste and drizzle with your favorite dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 650mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 372mg