Chicken Salad Bowl

MEL'S EASY KITCHEN

Cooked chicken and chickpeas join romaine, cucumber and tomato in a lemon-dressed salad bowl with strawberries.

Prep Time 10

Total Time 10

Servings: servings

Meal: Lunch

By: Melanie

Equipment

Mixing bowl
Knife and cutting board
Kitchen scale
Measuring cups and spoons

Ingredients

5 oz plain cooked skinless chicken breast
70 g romaine lettuce, chopped
50 g cucumber
50 g tomato
82 g chickpeas, rinsed and drained
2 tsp extra-virgin olive oil approximate volume; 4.5 g per teaspoon
1 1/8 tsp lemon juice approximate volume; 5.08 g per teaspoon
152 g strawberries

Instructions

Wash and chop the vegetables and fruit. Drain canned ingredients and measure the cooked grains and cooked protein listed in the card.
Stir together the listed oil or mayonnaise, citrus juice, mustard, garlic, herbs and honey, using only those included in this card, to make the dressing.
Arrange the ingredients in a bowl or on a plate, adding the dressing if listed. Keep rice cakes or toast crisp by adding toppings just before eating. Serve the listed fruit alongside or in the salad.

Nutrition per serving

Calories: 505kcal | Carbohydrates: 36.9g | Protein: 52.4g | Fat: 16.9g | Fiber: 10.5g

Notes

Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate. Chicken nutrition uses plain skinless roasted breast; flavored rotisserie products may differ.

Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.