Salad as a Main Course

Salad as a Main Course

According to website, chicken is rated as a very good source of protein, providing 67.6% of
the daily value for protein in 4 ounces. Protein can be important in reducing bone loss in older people.

One scientific study on the subject showed that men and women from 70 to 90 years old who had the
highest protein intake lost significantly less bone over a four-year period than those who consumed less

Animal protein, as well as overall protein intake, was shown to be associated with preserving
bone mass in our bodies. Chicken is also an excellent source of the cancer-protective B vitamin, niacin
and is also a very good source of the trace mineral, selenium. Selenium helps with the function of the
thyroid hormone metabolism, antioxidant defense systems, and immune function.

As for the leafy greens, they may help prevent cancer and heart disease, specially the dark greens. Leafy
greens are nutrient rich and full of vitamins. They are a healthy food choice as they contain no
cholesterol and are low in sodium. They are also rich in iron, calcium and phytonutrients.

Leafy greens are also good for vitamin K a fat soluble vitamin stored in the liver. Vitamin K is important
for blood clotting and wound healing. According to the FDA adults need 0.001 mg of vitamin K per 2.5
pounds of body weight per day. Vitamin K deficiency is rare and usually occurs when the body is unable
to absorb vitamins from the gastrointestinal tract. If you are low on vitamin K the sign will be easy
bruising or bleeding easily.

Prepare fresh chicken according to recipe, add vegetables, fruits, spinach and other leafy greens and
presto you have a “Main Course Salad.” Link here for some ideas for lunch tomorrow or dinner tonight!!

What Other’s are saying about Salads, Main Course Meals, or Food In General

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2 thoughts on “Salad as a Main Course

  1. This is something I eat often; we vary it a little so it never gets old.

    1 Large Can Black Beans, well rinsed
    2 to 3 Ears of Corn, grilled lightly
    2 Small Tomatoes, diced
    ½ Cup Green or Black Olives
    1 Cup Mozzarella, cubed or Gorgonzola, crumbled
    ¼ Cup Scallions or Red Onion, chopped
    2 Boiled Eggs, finely chopped
    1 Small Can Artichokes, quartered
    1 Small Can Baby Corn, broken
    Cilantro Sprigs, coarsely chopped
    Dressing: Lemon, Lime Juice or Red Vinegar and any Mustard, diluted with water
    Salt and Pepper to taste
    Optional spices: Oregano, basil, onion or garlic powder, etc.

    Mix at least the first six ingredients plus any of the next chosen ingredients. In a small container, mix choice of lemon juice, lime juice or red vinegar with mustard of choice and dilute with water and sprinkle over mixed ingredients. If you are not planning to serve immediately, set the dressing aside until ready. When serving, scoop from the bottom and lift upward to keep salad mixed as it will settle.

    • Thanks for the recipe Jackie. It sound delicious, and all of the ingredients are yummy. I will give it a try.

      Thanks for your visits and comments, and this wonderful recipe.

      Have a good day ahead.


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