Rainbow Chicken Salad
The “rainbow” comes from the beautiful array of colors in this fresh and yummy salad. Red cabbage, carrot, cucumber, yellow bell peppers, lettuce and tomatoes burst onto the plate, with tender chicken. Make a big bowl of this on your meal- prep day and eat it for dinner for 3 nights after.
Serves: 6 (enough for 3 nights for 2 people)
Container: you will need one large airtight container or 6 smaller airtight containers
Time: approximately 30 minutes
Nutritional info per serving:
- Calories: 205
- Fat: 6 grams
- Protein: 22 grams
- Carbs: 15 grams
Ingredients:
- 2 chicken breasts
- Olive oil
- Salt and pepper, to taste
- ½ head of red cabbage, thinly sliced
- 2 carrots, grated
- 1 cup cubed cucumber
- 2 yellow bell peppers, core and seeds removed, thinly sliced
- ½ head iceberg lettuce, roughly chopped
- 2 tomatoes, chopped into chunks
- 2 tbsp. balsamic vinegar mixed with 2 tbsp. olive oil
Method:
- Preheat the oven to 356 degrees Fahrenheit and line a baking tray with baking paper.
- Place the chicken breasts onto the tray and rub with olive oil, salt and pepper, place into the oven and bake for approximately 25 minutes or until cooked all the way through.
- Slice the cooked chicken breasts into thin slices.
- Place the cabbage, carrot, cucumber, bell peppers, lettuce, tomatoes, balsamic vinegar, olive oil and chicken into a large bowl and gently toss to combine and coat in oil and vinegar.
- Divide the salad between your 6 containers, cover and place into the fridge to store until needed!
- Eat within 3 nights of cooking (3 dinners for 2 people).
