Name: Chicken and Herb Salad with Lemon Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7.5 oz canned chicken breast; 2 cup raw mixed baby greens; 0.5 cup chopped raw cucumber; 0.5 cup halved raw cherry tomatoes; 2 tbsp minced raw red onion; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tbsp hemp hearts; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

478 calories

Protein: 50g; 41% of calories
Carbs: 13g; 11% of calories
Fat: 26g; 48% of calories

Instructions

Prep 15 min · Cook 0 min

Drain the canned chicken breast thoroughly in a fine-mesh sieve and transfer to a medium mixing bowl.
Use a fork to flake the chicken into bite-sized pieces, ensuring no large chunks remain.
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, sea salt, and black pepper until emulsified.
Add the chopped cucumber, halved cherry tomatoes, minced red onion, fresh parsley, and fresh dill to the bowl with the chicken.
Pour the lemon vinaigrette over the chicken and vegetable mixture, tossing gently to coat everything evenly.
Place the raw mixed baby greens in a large serving bowl and top with the chicken salad mixture.
Sprinkle the hemp hearts over the top for a nutty crunch and serve immediately.

Nutrition

Ingredients

Instructions

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