cartSeasonal Vegetable Salad with Chicken
Seasonal Vegetable Salad with Chicken
Serves 8
This is a wonderful salad created from whatever is in season. In early summer, you might find dainty bunches of carrots, new celery, tomatoes and early zucchini. Add an assortment of herbs and you’ll have a wonderful crunchy salad. The cheese and toasted nuts mean it can be a meal in itself. Below find an example of vegetables; but feel free to try others.
Ingredients
1 bunch of baby carrots, diced
2 zucchini, diced
2 ribs celery, diced
1 basket of cherry tomatoes, halved
¼ cup of pitted green olives
½ cup of grated cheddar cheese of your choice
¼ cup of toasted pine nuts—or sunflower seeds or almonds
1lb poached boneless, skinless chicken breasts cut into slices
Assorted herbs, such as basil, thyme, parsley torn into pieces
½ cup olive oil
3 Tbsp lemon juice
Salt & pepper to taste (1/8 tsp to start)
Ingredients
1 bunch of baby carrots, diced
2 zucchini, diced
2 ribs celery, diced
1 basket of cherry tomatoes, halved
¼ cup of pitted green olives
½ cup of grated cheddar cheese of your choice
¼ cup of toasted pine nuts—or sunflower seeds or almonds
1lb poached boneless, skinless chicken breasts cut into slices
Assorted herbs, such as basil, thyme, parsley torn into pieces
½ cup olive oil
3 Tbsp lemon juice
Salt & pepper to taste (1/8 tsp to start)
Directions
Combine vegetables, olives, cheese, nuts, chicken, and herbs into a bowl
Gently toss with olive oil
Add lemon juice and salt and pepper.
Nutrition: USDA permitted claim: low sodium
Combine vegetables, olives, cheese, nuts, chicken, and herbs into a bowl
Gently toss with olive oil
Add lemon juice and salt and pepper.
Nutrition: USDA permitted claim: low sodium
Per serving: Calories 290, Total Fat 21g (32% DV), Saturated Fat 4g (20% DV), Trans Fat 0g, Cholesterol 50mg (17% DV), Sodium 220mg (9% DV), Carbohydrates 7g (2% DV), Dietary Fiber 2g (8% DV), Sugars 4g, Protein 20g, Vitamin A 100%, Vitamin C 30%, Calcium 8%, Iron 8%.
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