Chef Salad + Homemade Vinaigrette

Here's a vibrantly colorful, tasty, and ultimately wholesome salad that's perfect for a large, one-container lunch. You can totally add your own favorite vegetables/ingredients, like say cauliflower or artichoke hearts.

The main salad components I've selected are: sliced deli-style chicken breast, sliced skim mozzarella cheese, broccoli, tomato, and cucumber. I've also added avocado and a hard-boiled egg not pictured.

For the leaves, a combination of field greens and fresh spinach.

Rinse/soak in water.

I can't enjoy a salad without the tang of green olives, although black would be just as great. Also, either fresh or canned roasted peppers add a sweet punch!

Then put a knife to 'em.

Combine all your ingredients in the best artsy-fartsy way and create your dream Chef salad!

Yum, looks so inviting.

I personally like Caesar dressing on everything in life, but even with lite Caesar it does pack some extra calories. So if this dressing is used, you "aren't allowed" any extra sides.

 Mix up the salad and drizzle on top.

Right. Now for those who would like a different, lo-cal dressing or prefer a couple sides with their salad, this is a very interesting vinaigrette that Balsamic vinegar lovers will sure thank the Lord for.

Get out some olive oil, mustard, Balsamic vinegar, dried basil, dried parsley, and your star of the show: capers.

Combine 1/4 cup Balsamic vinegar with a tablespoon of olive oil, a squeeze of mustard, teaspoon of capers, and dashes of those two spices. Add 1/4 cup water, and add more if you feel the taste is too strong afterwards.

Blend well and breathe in deeply of that sharp aroma!

Ta-da! Homemade salad vinaigrette. It's not my favorite but it's enticed many others, so give it a whirl!

 Pair your salad with five whole grain/wheat crackers.

Now you've got yourself a real low-cal Chef salad, complete with those crackers and fruit -- in this case, a juicy Fuji apple. All finished.

Enjoy~!