Garden Green Salad

A light and crisp salad featuring tender poached chicken breast, fresh greens, and a vibrant lemon-herb dressing, offering a wholesome and satisfying meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.31/serving

Dietary

• Low-Carb
• Low-Sugar
• Low-Sodium
• Dairy-Free
• Gluten-Free
• Low-Fat

Tags

• no-cook
• quick
• healthy
• fresh
• savory
• budget-friendly

Ingredients

• 1 pound chicken breast (boneless, skinless)
• 6 cup mixed greens
• 1 cucumber (large, thinly sliced)
• 4 radishes (thinly sliced)
• 0.25 cup lemon juice
• 2 tablespoon white vinegar
• 1 tablespoon dried oregano
• 1 teaspoon black pepper

Instructions

1. Place the boneless, skinless chicken breast in a small saucepan and cover with water. Bring to a gentle simmer over medium heat and cook for 10 to 12 minutes, or until the chicken is cooked through. Remove chicken from water and let it cool slightly. Shred or dice the cooked chicken breast.
2. While chicken cooks, prepare the dressing: In a small bowl, whisk together the fresh lemon juice, white vinegar, dried oregano, and black pepper. Set aside.
3. In a large bowl, combine the mixed greens, thinly sliced cucumber, and thinly sliced radishes.
4. Add the shredded or diced chicken breast to the salad vegetables. Pour the dressing over the salad and toss gently to combine.
5. Divide the Garden Green Salad into four bowls and serve immediately.

Notes

Poach extra chicken on Monday to use for other meals throughout the week to save time.

Nutrition (per serving)

• Calories: 168
• Protein: 27.4 g
• Carbohydrates: 7.4 g
• Fat: 3.2 g
• Fiber: 2.4 g
• Sodium: 95 mg
• Saturated Fat: 0.6 g
• Sugar: 2.2 g
• Cholesterol: 80 mg