6 cups lettuce, romaine, chopped
2 cups rice, brown, cooked
1 tablespoon fresh chili pepper
1/2 cup tomato, chopped
1/4 cup cucumber, chopped
8 ounces chicken, cooked
1 tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon black pepper
Preparation
Assemble the lettuce, rice, bell pepper, chopped tomato, cucumber and chicken in a large salad bowl. Cover and refrigerate until ready to serve, up to one day.
When ready to serve, drizzle salad with olive oil, vinegar and pepper and toss well. Serve immediately.
Nutritional Information
| Calories | 250 |
| Calories from Fat | 60 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 45 mg |
| Sodium | 50 mg |
| Total Carbohydrate | 28 g |
| Dietary Fiber | 4 g |
| Sugars | 4 g |
| Protein | 20 g |
| Vitamin A | 90% |
| Vitamin C | 45% |
| Calcium | 4% |
| Iron | 10% |
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