Garden Greens and Shredded Chicken Power Salad
A vibrant and satisfying power salad featuring tender shredded chicken, mixed greens, a medley of fresh vegetables, and fiber-rich chickpeas with a light vinaigrette.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $3.74/serving
Dietary
- Low-Sodium
- Low-Sugar
- High-Protein
- High-Fiber
- Nut-Free
- Dairy-Free
- Gluten-Free
Tags
- no-cook
- quick
- healthy
- fresh
- savory
- comfort food
Ingredients
- 1 pound chicken breast (boneless, skinless)
- 1 tablespoon olive oil
- 5 ounce mixed greens
- 1 red bell pepper (cored and diced)
- 2 carrots (peeled and shredded)
- 1 cup cherry tomatoes (halved)
- 1 can chickpeas (no-salt-added, rinsed and drained)
- 2 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 pound chicken breast and cook for 5-7 minutes per side, or until cooked through (internal temperature 165°F). Once cooked, remove chicken from skillet and let it cool slightly, then shred it using two forks.
- While chicken cools, prepare the vegetables. In a large salad bowl, combine 5 ounces mixed greens, 1 diced red bell pepper, 2 shredded carrots, 1 cup halved cherry tomatoes, and 1 can chickpeas (rinsed and drained).
- In a small bowl, whisk together 2 tablespoons apple cider vinegar, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon salt if desired, to taste.
- Add the shredded chicken to the salad bowl. Pour the vinaigrette over the salad and toss gently to combine. Serve immediately.
Notes
For optimal freshness, dress the salad just before serving. If you plan to meal prep this, store the dressing separately and add just before eating.
Nutrition (per serving)
- Calories: 380
- Protein: 45.3 g
- Carbohydrates: 33.5 g
- Fat: 10.4 g
- Fiber: 12.1 g
- Sodium: 68 mg
- Saturated Fat: 2.2 g
- Sugar: 5 g
- Cholesterol: 105 mg