Kitchen Sink Salad

10 5 520
Ingredients Minutes Calories
Prep Cook Servings
5 min 0 min 1
Kitchen Sink Salad
Health Rating
A lean protein chicken salad with a refreshing salad!

Ingredients


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
114 gm Chicken breast, boneless, skinless, grilled (or fish or turkey)

Instructions


Chicken

1. Preheat oven to 375F

2. Place chicken on an oven proof baking dish 

3. Drizzle each chicken breast with olive oil and a squeeze of lime and season with salt and pepper and any herbs or spices of your choice

4. Put the baking dish in the oven and cook for about 15-20 minutes 

(oven times may vary and depending on the size of your chicken breast cooking may take longer or less time)

5. To check the meat use a knife or toothpick - you want juices to run clear,  using a thermometer check that internal temperature is at 165F. 

6. Remove chicken from baking dish and let rest, cut into long strips 

 

Salad

1. Place lettuce, tomato, zucchini, peppers, and bean sprouts on the bottom of a large serving bowl

2. Add pumpkin seeds and sliced avocado and top of salad with cut chicken breast strips and drizzle with balsamic vinegar

 

Enjoy!

Notes:

Quick Tips

this recipe goes well with cooked fish or turkey too! 


Nutritional Highlights

Various Vegetables

a mix of different vegetables provide key vitamins and minerals required for vital health and maintenance of the body. A diet rich in vegetables may reduce the risk of stroke, cancer, heart disease and type 2 diabetes

Chicken

is very high in lean protein and may help with muscle building and repair


Nutrition Facts

Per Portion

Calories 520
Calories from fat 252
Calories from saturated fat 48
Total Fat 28.0 g
Saturated Fat 5.3 g
Trans Fat 0
Polyunsaturated Fat 10.2 g
Monounsaturated Fat 10.3 g
Cholesterol 96 mg
Sodium 165 mg
Potassium 1592 mg
Total Carbohydrate 24.4 g
Dietary Fiber 8.9 g
Sugars 11.1 g
Protein 42 g

Dietary servings

Per Portion


Meat 1.5
Meat Alternative 0.2
Vegetables 5.9

Energy sources


Pygal19%428.8580762136542122.1100083090911949%417.0549902352272274.5423798906420533%304.93190211664149.5594544467798219%49%33%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Salad