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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)
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Grilled Chicken and Vegetable Salad

Source: dLife

Delicious mix of bright red grape tomatoes, yellow peppers, purple beets, and green sugar snap peas tossed with chicken and cheese.

Rating:
Prep Time:	15 minutes
Cook Time:	0 minutes
Difficulty:	Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	179.6

Total Carbs	9.5 g

Dietary Fiber	3.1 g

Sugars	2.4 g

Total Fat	9.6 g

Saturated Fat	1.7 g

Unsaturated Fat	0.6 g

Potassium	236.5 mg

Protein	11.5 g

Sodium	467.3 mg

Dietary Exchanges 9.6 Fat, 1.9 Vegetables, 0.0 Meat, 1.4 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

1.5
1 1/2 cup cooked chicken breast, diced 8.0
8 each sugar snap peas 1.0
1 cup fresh cherry tomatoes 1.0
1 each medium yellow bell peppers 0.25
0 1/4 cup fresh chives 3.0
3 tbsp white wine vinegar 3.0
3 tsp extra virgin olive oil 0.25
0 1/4 tsp salt 15.0
15 oz Beets, canned, drained, slices 1.0
1 oz goat cheese

Directions

In a large bowl, mix together the chicken, sugar snap peas, tomatoes, bell pepper, chives, 2 tablespoons of vinegar, and 2 teaspoons of oil.
In a separate bowl, mix together the beets with the remaining tablespoon of vinegar and teaspoon of oil.
Place chicken mixture on a large serving platter, surround with the beets, and top with the goat cheese.