Mixed Salad with Roasted Chicken Breast
Nutrition per Serving
244
Calories
24.51g
Protein
8.02g
Carbs
11.96g
Fat
A mix of salad greens and garden vegetables with leftover roasted chicken.
Ingredients
2 1/4 cups baby arugula blend
1 cup romaine, chopped
1.2 oz cucumber
1 tbsp peppercorn ranch dressing
2 thin slices red onion
5 grape tomatoes
4 oz boneless roasted chicken breast
1 medium radish
Instructions
1. Prepare vegetables and arrange in a bowl.
2. Arrange chicken on top of salad.
3. Drizzle dressing over salad.
4. Toss and enjoy.
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