American · Lunch
American Garden Chicken Salad (GLP-1)
Grilled boneless chicken breast sliced over crisp mixed greens, cucumber and radish, finished with a light apple-cider-vinegar mustard dressing and warm chickpeas folded through for fibre and staying power. A protein-forward take on the classic garden chicken salad built for smaller, easy-to-digest portions.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
392.4Calories
39.6gProtein
13.7gFat
24.5gCarbs
7.2gSugar
8.3gFiber
1112mgSodium
109.3mgChol
2.9gSat Fat
1180mgPotassium
140mgCalcium
3.6mgIron
0.4mcgVitamin B12
22mgVitamin C
protein-rich
low-calorie
gluten-free
low-carb
high-fiber
glp-1
thirty-min-meals
Instructions
1
Prep
Flatten the chicken breast to even thickness, rub with 1 tsp olive oil, garlic powder, smoked paprika, half the salt, and pepper. Thinly slice the cucumber and radish.
2
Whisk
Combine the remaining 1 tsp olive oil with apple cider vinegar, Dijon mustard, honey, remaining salt, and pepper until glossy.
3
Grill
Heat a griddle over high heat and cook the chicken 5 to 6 minutes per side until firm and internal temperature reaches 75°C (165°F).
4
Rest
Transfer the chicken to a board and rest 3 minutes, then slice diagonally. Warm the chickpeas in a small saucepan over medium heat 1 to 2 minutes.
5
Plate
Arrange greens, cucumber, and radish in a bowl, scatter warm chickpeas on top, fan sliced chicken across, and drizzle with vinaigrette.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g9.2 oz boneless skinless chicken breast
- 160g5.6 oz mixed salad greens
- 200g7 oz cucumber
- 120g4.2 oz radish
- 180g6.4 oz cooked chickpeas, drained
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tsp20 ml olive oil
- 2 tbsp30 ml apple cider vinegar
- 1 tsp1 tsp Dijon mustard
- 1/2 tsp1/2 tsp honey
