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Chicken Vegetable Salad
If you need lunch to be truly filling so it will get you through to a late dinner, this is the salad you want!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
2
servings
Calories:
224
kcal
Ingredients
1½
cups
jicama
(peeled and chopped)
½
lb.
chicken breast
(boneless, skinless - cooked and shredded)
½
cup
cucumbers
(chopped)
½
cup
celery
(chopped)
¼
cup
guacamole
(see recipe link above)
cilantro
(fresh - optional)
US Customary
-
Metric
Instructions
Shred the baked chicken breast, chop all the vegetables, and prepare the guacamoles if you haven't already.
Mix it all together and top with the cilantro if you wish.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.5
the recipe
|
Calories:
224
kcal
|
Carbohydrates:
12
g
|
Protein:
25
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
72
mg
|
Sodium:
158
mg
|
Potassium:
828
mg
|
Fiber:
7
g
|
Sugar:
2
g
|
Vitamin A:
195
IU
|
Vitamin C:
26.1
mg
|
Calcium:
27
mg
|
Iron:
1.2
mg