Broccoli Salad
- Number of Servings: 1
Ingredients
3 cup, chopped or diced Broccoli, fresh .5 cup Red Seedless Grapes (by STARDUSTXSIREN) .125 cup Red Onion, Fresh (by NEVERNAKED) 0.125 cup Ocean Spray Reduced Sugar Craisins - 1/4 cup 8 serving sunflower seeds river queen dry roasted (by LSMITH2012) 2 ounces Chicken Breast (cooked), no skin, roasted 1 oz Joan of Arc goat cheese (by KT161107) 12 gram Al Fresco original uncured chicken bacon (by TICIASPLAN) 1 tbsp Mayo, Primal Kitchen avocado oil (by BFRG1513) 3 oz Fage Total 0% Fat Free Plain Greek Yogurt 1 serving Better Stevia Certified Organic 1 scoop (by SUPERCRAFTY) .66 tbsp Apple Cider Vinegar, Bragg's Organic
Grill or bake chicken breast tenders prior to making salad, top salad with 1/2 cup cut up chicken breast.
Mix mayo, Greek yogurt, apple cider vinegar, stevia, celtic sea salt, black pepper, onion powder and garlic powder for dressing.
Add dressing to salad just before serving.
Add salad ingredients to plate.
Toss with dressing, then add celtic sea salt and pepper.
Top with chicken.
(Salad items can be stored in mason jar for work to last all week), then toss with dressing & add chicken prior to serving.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user MILWRITE.
Mix mayo, Greek yogurt, apple cider vinegar, stevia, celtic sea salt, black pepper, onion powder and garlic powder for dressing.
Add dressing to salad just before serving.
Add salad ingredients to plate.
Toss with dressing, then add celtic sea salt and pepper.
Top with chicken.
(Salad items can be stored in mason jar for work to last all week), then toss with dressing & add chicken prior to serving.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user MILWRITE.
Nutritional Info Amount Per Serving
- Calories: 523.6
- Total Fat: 24.7 g
- Cholesterol: 100.1 mg
- Sodium: 546.6 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 14.9 g
- Protein: 41.3 g
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