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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Chicken Salad

Source: dLife

Chicken tossed with vegetables served over salad.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	166.9

Total Carbs	9.5 g

Dietary Fiber	2.8 g

Sugars	4.9 g

Total Fat	6.3 g

Saturated Fat	1.2 g

Unsaturated Fat	0.9 g

Potassium	331.9 mg

Protein	18.1 g

Sodium	210.7 mg

Dietary Exchanges 6.3 Fat, 1.4 Vegetables, 0.1 Fruits, 0.6 Meat, 0.5 Starch, 2.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 oz cooked chicken breast, diced 1.0
1 each medium red bell peppers 1.0
1 each medium zucchini 0.5
0 1/2 cup red onion, sliced 2.0
2 tbsp fresh tarragon 2.0
2 tbsp fresh lemon juice 2.0
2 tbsp orange juice 1.0
1 tbsp extra virgin olive oil 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp black pepper 0.25
0 1/4 tsp salt 4.0
4 cup salad greens

Directions

Combine chicken, red pepper, zucchini, and onion in a large mixing bowl.
Combine tarragon, lemon juice, oil, orange juice, garlic, black pepper, and salt in a small mixing bowl and mix with a wire whisk.
Cover and refrigerate until chilled.
Place greens in a salad bowl and top with chicken mixture.
Toss and then serve!