Kitchen Sink Salad
| 12 |
35 |
502 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
25 min |
1
|
A lean protein chicken salad with a refreshing salad!
Ingredients
|
86 gm
|
Chicken breast, boneless, skinless, grilled
(or fish or turkey)
|
|
1 tsp
|
Olive Oil, Extra Virgin
|
|
1/2 whole lime(s)
|
Lime juice (fresh)
|
|
2 cup
|
Lettuce, spring mix (mesclun)
(rinsed)
|
|
1/2 medium
|
Tomato
(diced)
|
|
1/2 medium
|
Carrots
(grated)
|
|
1/2 medium
|
Zucchini
(sliced)
|
|
1/2 medium pepper(s)
|
Red bell pepper
(diced)
|
|
1/4 cup
|
Bean sprouts
|
|
1 tbsp
|
Pumpkin seeds (pepitas)
|
|
1/4 cup slices
|
Avocado
(cut in half, turn to separate and remove pit)
|
|
2 tbsp
|
Balsamic Vinaigrette
|
Instructions
- Preheat oven to 375 degrees F, line a small baking sheet with tin foil, and spray with oil.
- Place the chicken breast on the baking sheet, drizzle with olive oil, and a squeeze of lime juice.
- Bake for 20-30 minutes (depending on the size of the chicken breast), or until the internal temperature reaches 165 degrees F.
- Remove the chicken from the oven and cut it into long strips or bite-sized pieces. Set aside.
- Mix the lettuce, tomato, zucchini, peppers, and bean sprouts together in a large serving bowl.
- Top the salad with the pumpkin seeds, avocado, chicken, and a drizzle of balsamic vinegar.
Notes:
Quick Tips:
- Save time by using leftover chicken or a store-bought rotisserie chicken.
- Fresh and canned fish and ground turkey work well in this recipe too.
Nutrition Facts
Per Portion
Calories
502
Calories from fat
293
Calories from saturated fat
53
Total Fat
33 g
Saturated Fat
5.9 g
Trans Fat
0.0 g
Polyunsaturated Fat
10.7 g
Monounsaturated Fat
13.9 g
Cholesterol
88 mg
Sodium
121 mg
Potassium
1458 mg
Total Carbohydrate
23.5 g
Dietary Fiber
8.9 g
Sugars
11.1 g
Protein
33 g
Dietary servings
Per Portion
| Meat |
1.1 |
| Meat Alternative |
0.2 |
| Vegetables |
5.9 |
Energy sources
Meal Type(s)
