Chef Salad for P90X Phase I
- Carbohydrate 41.151156 g
- Cholesterol 118.7766 mg
- Fat 17.228592 g
- Fiber 7.26819984891415 g
- Protein 71.66829 g
- Saturated Fat 3.5106172 g
- Serving Size 1 1 Serving (580g)
- Sodium 3506.1945 mg
- Sugar 33.8829561510859 g
- Trans Fat 3.0877868 g
- Calories 608 calories
Step-by-step
- Toss ingredients together in a bowl and drizzle with dressing.
Chop all solid components to a uniform half-inch dice before combining them to ensure every forkful contains an even distribution of textures. Moisture control dictates the ultimate success of any chopped green salad containing fresh produce and high-protein deli meats. Roma tomatoes possess watery seed cavities that can quickly pool at the bottom of the bowl and dilute the dressing, so slice the fruit into quarters and use a paring knife to carve away the inner gel before cutting the remaining flesh. Romaine lettuce yields better results when washed in ice-cold water and spun dry in a salad spinner for at least forty-five seconds; residual surface water prevents the low-fat ranch dressing from clinging properly to the leaves. Cube the extra lean ham, turkey breast, and fat-free mozzarella to match the dimensions of the vegetables so that the denser proteins do not overpower the delicate crunch of the hearts of palm. Dice the avocado last to minimize enzymatic browning, tossing the green cubes immediately in the acidic components of the dressing if holding the bowl for more than ten minutes. Adjusting this single-serving portion upward requires multiplying all volume and weight measurements by the desired number of diners, though dressing each bowl individually just prior to service prevents the romaine from wilting prematurely.
