Chicken Herby Salad
Yield 4 servings
Prep time
10 MinCook time
10 MinTotal time
20 MinIngredients
Main Day Prep Items / Reused Components
Instructions
- Dice up the chicken. Heat a large skillet with olive oil over medium heat. Add the diced chicken and let brown on all the sides for 5-6 minutes, stirring occasionally. Once the chicken is cooked, reserve about 1/2 chicken for Chicken Thai Red Curry.
- Prep your veggies as needed for the salad.
- In a bowl, add a big bed of mixed greens. Top with Sliced Peppers, Sliced Red onions, cucumbers, carrots, jalapeños, chicken, and avocado (salt it). Add a healthy amount of Cilantro and mint. Drizzle with Basil Lime Vinaigrette (microwave for about 30 seconds if the oil has settled at the bottom) and top with peanuts.
Notes
Components to Save:
Reserve about 1/2 chicken for Chicken Thai Red Curry
Nutrition Facts
Calories
694Fat
49 gSat. Fat
8 gCarbs
23 gFiber
10 gNet carbs
13 gSugar
7 gProtein
45 gSodium
391 mgCholesterol
109 mg