Chef Salad for P90x Phase I
- Carbohydrate 46.75871 g
- Cholesterol 193.0245 mg
- Fat 25.192345 g
- Fiber 11.2835997986794 g
- Protein 106.3677 g
- Saturated Fat 4.9120595 g
- Serving Size 1 1 Serving (810g)
- Sodium 2858.336 mg
- Sugar 35.4751102013206 g
- Trans Fat 4.2419005 g
- Calories 847 calories
Step-by-step
- Toss ingredients together in a bowl and drizzle with dressing.
Balancing preparation speed with structural integrity requires careful knife work when dealing with high-moisture ingredients like tomatoes and densely packed meats.
- Dice the roma tomato and place the pieces on a paper towel for ten minutes to draw out excess surface liquid that would otherwise dilute the dressing.
- Cut the extra-lean ham and fat-free turkey breast into uniform half-inch cubes so that every mouthful contains an even distribution of lean protein.
- Slice the avocado just before assembling the bowl and toss the pieces lightly in the dressing to coat the exposed fats, which temporarily prevents enzymatic browning.
- Chop the romaine lettuce into pieces no longer than one inch to match the density of the cubed mozzarella cheese and hearts of palm.
Retaining crisp textures in a substantial salad depends entirely on keeping moisture segregated until the final moment of service. Introducing dressings too early breaks down cell walls in the romaine leaves, turning a structured dish into a soggy mixture.
