Shredded Chicken Salad
Elevate your lunch or dinner game with this vibrant and nutritious Shredded Chicken Salad, a perfect blend of freshness and protein-packed goodness. Tender, shredded chicken breasts simmered in savory chicken broth pair beautifully with crisp Romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and sweet red bell peppers, all brought together by a zesty homemade dressing featuring olive oil, lemon juice, and a touch of honey. With just 15 minutes of prep time and 20 minutes of cooking, this easy and healthy recipe is bursting with flavor and full of wholesome ingredients like fresh cilantro and garlic. Ideal for meal prep or a quick weekday meal, this colorful salad is as versatile as it is satisfying. Whether served chilled or warm, it's a crowd-pleasing dish that promises to delight!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Chicken broth
- 1 head Romaine lettuce
- 1 medium Red bell pepper
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.25 cup Fresh cilantro
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 minced Garlic clove
Instructions
Place the chicken breasts in a medium saucepan. Pour in 2 cups of chicken broth, ensuring that the chicken is mostly covered. If needed, add a little water to cover the chicken completely.
Bring the broth to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until the chicken is fully cooked and tender.
While the chicken is cooking, prepare the salad ingredients. Chop the Romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Dice the red bell pepper, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Add these vegetables to the salad bowl.
Roughly chop the fresh cilantro and sprinkle it over the salad.
Once the chicken is cooked, remove it from the pan and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces.
Add the shredded chicken to the salad bowl.
Prepare the dressing by whisking together the olive oil, lemon juice, honey, salt, black pepper, and minced garlic in a small bowl.
Drizzle the dressing over the salad and toss everything together until the ingredients are evenly coated.
Serve immediately or refrigerate for up to two hours before serving for a chilled option.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3919 mg | 170% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 37.9 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3545 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
