Simple Chicken Salad

Total Time: 10–15 minutes (longer if cooking chicken)
Serving Size: 1 salad
Calories & Macros per Serving (without nuts/seeds):
Calories: 400 Fat: 22g Carbs: 8g Protein: 35g
With 1 tbsp nuts/seeds:
Calories: 450 Fat: 28g Carbs: 9g Protein: 36g

Ingredients:

• 1 cup cooked chicken, shredded or chopped (about 4 oz)

• 2 cups mixed greens (like spinach, romaine, or spring mix)

• ¼ cup shredded carrot

• 2 tablespoons dressing (balsamic vinaigrette, olive oil + lemon, or your choice)

• 1 tablespoon grated parmesan

• Optional: 1 tablespoon chopped nuts or seeds (like almonds, sunflower seeds, or pumpkin seeds)

Instructions:

1. Cook the chicken (if not using pre-cooked):

   • Season a chicken breast with salt and pepper.

   • Cook in a skillet over medium heat for 5–6 minutes per side, or until fully cooked (internal temp 165°F).

   • Let it rest for 5 minutes, then chop or shred into bite-sized pieces.

   • Shortcut: Use rotisserie chicken to save time.

2. Prep the vegetables:

   • Wash and dry the greens.

   • Shred the carrot using a grater or buy pre-shredded to make it easier.

3. Assemble the salad:

   • In a large bowl or plate, add 2 cups of greens.

   • Top with shredded carrot and cooked chicken.

   • Sprinkle on parmesan cheese.

   • Add nuts or seeds if using.

4. Add the dressing:

   • Drizzle with your dressing of choice.

   • Toss gently right before serving to coat everything evenly.

Tips:

• Try different dressings like honey mustard, tahini, or plain olive oil + lemon.

• Add sliced avocado, cucumber, or tomatoes for more color and volume.

• Meal prep version: Keep the dressing separate until ready to eat to prevent sogginess.