Chicken Sun-Dried Tomato Salad

Prep Time: 5 minutes
Cook Time: 10 minutes (if using raw chicken)
Servings: 1
What is One Serving: 1 salad
Calories & Macros per Serving: Calories: 300 Fat: 15g Carbs: 8g Protein: 35g

Ingredients:

• 1/4 lb (about 1/2 cup) chicken, cut into 1-inch pieces (or rotisserie/pre-cooked chicken)

• 1 tbsp sun-dried tomatoes (2-3 pieces), chopped

• 1 cup any greens (e.g., spinach, arugula, kale, or mixed greens)

• 1 tbsp grated Parmesan cheese

• 2 tbsp dressing (choose one with good ingredients) or guacamole

• Salt & pepper (to taste)

Instructions:

1. Cook Chicken (if raw): Heat a skillet over medium heat. Add chicken and cook until browned on all sides and fully cooked.

2. Prepare Salad: In a bowl, combine sun-dried tomatoes (you can cut it in smaller pieces), greens, Parmesan cheese, salt, and pepper.

3. Add Chicken: Add cooked chicken to the bowl and toss.

4. Dress Salad: Drizzle with dressing or guacamole. Toss until evenly coated.

5. Serve: Enjoy immediately.

Tips:

• Customize: Feel free to add nuts, seeds, or extra vegetables like mushrooms, onions, or peppers for added flavor and nutrition.

• Tomato Swap: If you don’t have sun-dried tomatoes, use fresh or canned tomatoes, but cook them down first. Why Cook Them Down?

  • Removes Excess Moisture: Helps prevent the salad from becoming soggy.

  • Concentrates the Flavor: Simulates the rich, slightly tangy taste of sun-dried tomatoes.

  • Enhances Sweetness & Depth: Cooking releases natural sugars and intensifies the umami flavor.

  How to Cook Down Tomatoes:

  1. For Fresh Tomatoes: Dice and sauté in a pan over medium heat for 5-7 minutes until softened and excess liquid evaporates.

  2. For Canned Tomatoes: Drain well, then cook over medium heat for 5-10 minutes until thickened.