Cold Chicken Salad
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
chicken breast
7.06 oz
lettuce
7.06 oz
Tomato
5.30 oz
cucumber
3.53 oz
red onion
2 tbsp
olive oil
2 tbsp
lemon juice
1 tsp
dijon mustard
1 tsp
salt
1 tsp
black pepper
Directions
Step 1
Cook the chicken breast until fully cooked. Let it cool and then refrigerate for at least 1 hour.
Step 2
Chop the lettuce, tomato, cucumber, and red onion into bite-sized pieces.
Step 3
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.
Step 4
Slice the chilled chicken breast into thin strips.
Step 5
In a large bowl, combine the chopped vegetables, sliced chicken, and dressing. Toss until everything is well coated.
Step 6
Serve the cold chicken salad chilled and enjoy!
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.882 g | 1.04% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.205 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0.6615 mcg | 27.56% |
| Vitamin E | 0.3528 mg | 2.35% |
| Zinc | 0.441 mg | 0.09% |
| Selenium | 0.882 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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