Spinach and Kale Chopped Salad with Italian Chicken Recipe
This Spinach and Kale Chopped Salad with Italian Chicken, has never made healthy eating so easy. If you are looking for delicious, easy, and clean recipes, to feel good, and take care of your body, this is a recipe for you.
Serving2
Ingredients
Salad
- 4 cups green salad, chopped
- 1 ½ cups chicken, cooked and diced
- ⅓ cup snow peas, chopped
- 1 avocado, diced
- `1 Gala apple, diced
- ½ cup Feta cheese, crumbles, for topping
Dressing
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 3 Tablespoons lemon juice
- 1 Tablespoon sugar
- dash pepper
Equipment
Instructions
- On a plate or a bowl, place chopped salad leaves on the bottom.
- Then add the chicken, snow peas, avocado, apple, and cheese on the salad leaves.
- In a separate bowl, whisk together olive oil, apple cider vinegar, lemon juice, sugar, and pepper, until fully combined.
- Poor the salad dressing mixture over the chopped salad.
Notes
If you choose to marinate your chicken:
- For the Italian Chicken:
- Place 4-6 chicken breasts in a container that has a lid. (The recipe doesn't call for all 6 chicken breasts, but I still cook them so I can eat them throughout the week)
- Pour the whole bottle of Italian Salad Dressing over the frozen breasts.
- Refrigerate over night or for about 6-8 hours.
- Grill the chicken, and chop into square sized bites for the chopped salad!
Nutrition
Calories: 700 kcal · Carbohydrates: 37 g · Protein: 18 g · Fat: 56 g · Saturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 64 mg · Sodium: 479 mg · Potassium: 927 mg · Fiber: 10 g · Sugar: 20 g · Vitamin A: 1506 IU · Vitamin C: 52 mg · Calcium: 227 mg · Iron: 2 mg