Veggie Loaded Chicken Salad Recipe
A vibrant chicken salad packed with fresh veggies.
Allowed for Ideal Protein phases 1 to 3.
Serving size
5
Ingredients
- 20 oz. Shredded or Chopped Cooked Chicken
- ¾ cup Approved Mayo
- 1 tbsp. Apple Cider Vinegar
- ¼ tsp. Garlic Powder (To Taste)
- To taste Salt,
- To taste Pepper,
- 1 cup Shredded Red Cabbage
- 1 cup Chopped Bell Pepper (Any Color)
- 1 cup Loosely Packed Chopped Baby Spinach
Preparation
Step 1
In a large bowl, combine the cooked chicken, mayo, apple cider vinegar, and garlic powder. Mix well until the chicken is coated.
Step 2
Season the mixture with salt and pepper to taste.
Step 3
Add the shredded red cabbage, chopped bell pepper, and baby spinach to the bowl.
Step 4
Gently toss everything together until the veggies are evenly mixed with the chicken.
Step 5
Serve immediately or chill in the fridge for about 1 hour before serving for a cooler, refreshing salad.
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