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Posted  • Marjani Smith

Chopped Salad with Chicken

4 SERVINGS  30 MINUTES  471 CALORIES PER SERVING

40g PROTEIN  25g FAT  22g CARBS  8g FIBER  533mg SODIUM

When things get hectic in the OurSkinny test kitchen, we start chopping. If you are making this salad for one, you can either make the dressing and the chicken and keep them separate from the salad itself. You can also buy pre-cooked chicken breast as a time-saver. 
1 tablespoon Dijon mustard
1 cup champagne vinegar
¼ tsp. pepper
¼ cup olive oil
1 shallot, minced
1 small avocado, pitted and chopped
6 cups spinach, chopped
1 cup shredded carrots
1 small red onion, chopped
1 cup cherry tomatoes, halved
1 cucumber, peeled, chopped
1 green bell pepper, chopped
6 radishes, chopped
3 large celery ribs, chopped
1 cup green beans, chopped
5 eggs
½ cup red peppers, chopped
1 cup button mushrooms, chopped
1 ½ pounds chicken breast

DIRECTIONS
  1. Hard boil the eggs.
  2. Cool the eggs under cold water, peel and chop.
  3. Discard all but one of the yolks.
  4. Spray a medium skillet with cooking spray and heat over medium high heat.
  5. Add the chicken, lower the heat to medium and cook until done, approximately 8-12 minutes.
  6. Remove from heat and set on a plate to cool.
  7. In a small bowl, whisk together mustard, champagne vinegar, shallot, and pepper.
  8. Drizzle in olive oil, whisking vigorously, until well-blended.
  9. Chop the chicken.
  10. In a large bowl toss all salad ingredients together.
  11. Drizzle with dressing and toss again to coat.
  12. Top with chicken and serve.
OURSKINNY CHEF'S NOTES
When refrigerating the salad, just be sure to place a paper towel over the top so moisture won’t spoil the crispness of the veggies, then seal with plastic wrap.

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