Lunch
Chicken Crunch Salad
A crisp, protein-forward lunch built from whatever is in the drawer.
Prep 10 minAbout 10 min totalServes 2
Ingredients
- • 1 cup cooked chicken, chopped
- • 2 cups mixed greens
- • 1/2 cucumber, sliced
- • 1/2 bell pepper, sliced
- • 1/4 cup shredded cheese
- • 2 tablespoons nuts or seeds
- • Olive oil and vinegar, salt and pepper
Protein from Chicken
How to make it
- 1Add the greens to a large bowl.
- 2Top with the chicken, cucumber and bell pepper.
- 3Sprinkle over the cheese and the nuts or seeds.
- 4Whisk a little olive oil with vinegar, salt and pepper.
- 5Drizzle over the salad and toss gently.
Good to know
How to serve it: Add a slice of crusty bread or a piece of fruit to round out the meal.
Swaps: Rotisserie chicken, canned tuna, or chickpeas all work. Use whatever vegetables need using up.
Leftovers: Store the dressing separately and the salad keeps well for a day.
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