Chopped Salad

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  • 220 cal
  • 8g fat (3g sat)
  • 140mg chol
  • 360mg sodium
  • 20g carb
  • 5g fiber
  • 6g sugar
  • 19g protein

Ingredients

  • 1/3 cup plain Greek yogurt
  • 1/3 cup buttermilk
  • 1 to 2 tablespoons prepared harissa, or to taste
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste
  • 5 ounces baby spinach
  • 4 ounces cooked rotisserie chicken, chopped
  • 1 (6-ounce) can crabmeat, drained or 6 ounces Oregon pink shrimp (optional)
  • 1 cup cooked garbanzo beans
  • 2 hard-boiled eggs, chopped
  • 1 pint cherry tomatoes, halved
  • 1/2 English cucumber, chopped
  • 1/2 cup chopped green onions

Directions

In a bowl, whisk together yogurt, buttermilk, harissa, lemon juice, salt and pepper. Set aside.

Place spinach on a large platter. Arrange chicken, crab or shrimp, garbanzo beans, eggs, tomatoes and cucumbers on top of spinach in neat rows. Drizzle with dressing, sprinkle with green onions and serve

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