Veggie & chicken salad

Veggie & chicken salad Healthy Recipe

1 Servings 15 min Cook

Macros/Serving: 294 Calories


2 Oz Chicken Breast
1 Cup shredded Lettuce
1 Large whole (3" dia) Tomatoes
1 Small Red Bell Pepper
1 Medium Carrots
1 Tbsp Parmesan Cheese
1 Tbsp, ground Flaxseed
2 Tsp Olive Oil


To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar.

Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.

Chop chicken into small pieces.

Mix 1 cup romaine lettuce, 1 chopped tomato, 1 chopped small bell pepper, 1 medium chopped carrot, 1 Tbsp grated Parmesan cheese, 1 Tbsp ground flaxseed, and 3 Tbsp 94% fat-free Italian dressing or 1 tsp of olive oil.

Store in the fridge.

Eat on multigrain bread or by itself