By Mather’s Bariatric Nutrition Team
On a hot summer day there is nothing more refreshing than a cool crisp salad. While there are a variety of different ingredients that can make any salad enjoyable, it’s important to avoid unhealthy ones. Instead, stick to simple staple ingredients that are packed with both nutrients and flavor. Our Summer Chopped Salad recipe adapted from www.CookingLight.com is a light hearty blend of fiber and protein and uses easy everyday ingredients!
Servings: 4
5 tomatoes on the vine, chopped
¼ cup red onion, finely chopped
1 medium cucumber, peeled and chopped
1 medium bell pepper (any color), chopped
2 Tbsp. crushed garlic
½ cup fresh basil, sliced into ribbons
¼ cup fresh parsley, chopped
2 Tbsp. white wine vinegar
4 (4 oz.) grilled chicken cutlets, chopped into bite-sized pieces
½ cup low-sodium chick peas, rinsed and drained
Salt and black pepper to taste
Combine all ingredients in a large bowl and toss to coat. Add salt and pepper to taste.
- Divide into 4 equal portions.
Nutrition Facts: 225 calories, 4 g fat, 18 g carbohydrate, 30 g protein