Fresh Chicken & Veggie Power Salad

🥘 Ingredients

• 100g skinless chicken breast
• 2 cups mixed salad greens (lettuce, spinach, arugula)
• 1/2 medium cucumber, sliced
• 6 cherry tomatoes, halved
• 1/4 medium red bell pepper, sliced
• 1 tablespoon shredded carrots
• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley

👨‍🍳 Instructions

1. 1
   Season the chicken breast with salt and pepper. Grill or pan-cook over medium heat until cooked through, about 5-6 minutes per side. Let rest, then slice thinly.
2. 2
   In a large bowl, combine salad greens, cucumber, cherry tomatoes, red bell pepper, and carrots.
3. 3
   In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper for the dressing.
4. 4
   Top the vegetable mix with sliced chicken breast.
5. 5
   Drizzle the dressing over the salad and toss gently to combine.
6. 6
   Garnish with chopped fresh parsley and serve immediately.

📊 Nutritional Information

• Dietary fiber: 5g
• Vitamin C: 62mg (69% DV)
• Vitamin A: 2300 IU (46% DV)
• Iron: 2mg (11% DV)
• Calcium: 75mg (8% DV)
• Potassium: 740mg (21% DV)
• Magnesium: 45mg (11% DV)

💡 Cooking Tips

• Let the chicken rest after cooking for juicier slices.
• Prepare the dressing in advance for deeper flavor infusion.
• Feel free to swap in your preferred fresh veggies for variety.
• Double-check poultry doneness to avoid undercooking.
• Toss salad just before serving to keep greens crisp.