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Vegetable Chicken Salad
Source: dLife

Chicken tossed with vegetables served over salad.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Vegetables , 1 Meat , 1/2 Starch , 2 1/2 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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6 oz  cooked chicken breast, diced
1 each  medium red bell peppers
1 each  medium zucchini
0 1/2 cup  red onion, sliced
2 tbsp  fresh tarragon
2 tbsp  fresh lemon juice
2 tbsp  orange juice
1 tbsp  extra virgin olive oil
1 each  medium garlic cloves
0 1/2 tsp  black pepper
0 1/4 tsp  salt
4 cup  salad greens
  1. Combine chicken, red pepper, zucchini, and onion in a large mixing bowl.
  2. Combine tarragon, lemon juice, oil, orange juice, garlic, black pepper, and salt in a small mixing bowl and mix with a wire whisk.
  3. Cover and refrigerate until chilled.
  4. Place greens in a salad bowl and top with chicken mixture.
  5. Toss and then serve!

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