Edamame Spinach Salad

(Serves 1)

4 cups torn salad green
¼ of a cucumber, thinly sliced
½ of a large tomato, cut into wedges
¼ of a green or red bell pepper, cut into matchsticks
1 scallion, sliced
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1 grilled skinless, boneless chicken breast, chopped
¼ of an avocado, peeled and diced
1 hard-cooked egg white, chopped (optional)

1.     Combine the salad greens, cucumber, tomato, bell pepper, and scallions in a bowl. Toss with olive oil and vinegar.
2.   Top with chicken, avocado and egg whites (if using).

 

Share this
Facebook
Facebook
Pinterest
Instagram