Veggie Chicken Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 162.2
- Total Fat: 6.4 g
- Cholesterol: 39.2 mg
- Sodium: 238.1 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.6 g
- Protein: 18.0 g
View full nutritional breakdown of Veggie Chicken Salad calories by ingredient
Number of Servings: 8
Ingredients
-
2 Roasted Chicken breasts
1/2 cup fat free feta
2tblsp extra virgin olive oil
1 red pepper
1 orange pepper
1 eggplant
1 onion
2 small zuchini
1/2 cup cherry tomato
2 tblsp balsamic vinegar
Directions
Roast the chicken until done, season with salt and pepper before roasting.
While the chicken is cooking, chop up all of the veggies, put on a cookie sheet, drizzle the olive oil over them and roast the veggies for 20 minutes.
Once done, take out the veggies, combine with cut up chicken, drizzle balsamic over the mixture and refrigerate.
Serve as a salad or in a whole wheat pita pocket.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MEGHANLEE85.
While the chicken is cooking, chop up all of the veggies, put on a cookie sheet, drizzle the olive oil over them and roast the veggies for 20 minutes.
Once done, take out the veggies, combine with cut up chicken, drizzle balsamic over the mixture and refrigerate.
Serve as a salad or in a whole wheat pita pocket.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MEGHANLEE85.