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Description
This salad is packed with surprising flavors for a healthy and satisfying meal. Carrots and potatoes are boiled until tender, adding a nice dose of vegetables to the dish. Cooked chicken and onions are quickly pickled in a mixture of vinegar and oregano, adding a ton of flavor and bitterness to the salad. A bed of delicate and crisp lettuce is the perfect bed for the pickled chicken mixture and the cooked vegetables. Adding a bit of creamy avocado adds a nice dose of healthy fats.
Ingredients
US|METRIC
2 SERVINGS
- 1 potato (medium, cubed)
- 1 carrot (medium, peeled and sliced)
- salt
- 1 chicken breast (cooked and shredded)
- 2 Tbsp. onion (minced)
- 1/2 chile pepper (chipotle, minced)
- 1/4 cup apple cider vinegar
- 1/2 tsp. oregano (ground)
- lettuce leaves
- avocado (pitted and sliced or cubed)
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Directions
- Add the potatoes and carrots to a pot filled with cold water. Add a pinch of salt and bring to a boil on medium-high heat. Cook until softened, for about 5 minutes.
- Drain the vegetables and place them in cold water for 5 minutes. Drain the vegetables again and place them in a bowl.
- Add the chicken, onion, and chile pepper into the bowl. Add the vinegar, oregano, and a pinch of salt and mix everything well.
- Let the mixture sit for up to 2 hours and then serve on a bed of lettuce with sliced avocado on top.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol75mg25% |
Sodium600mg25% |
Potassium1160mg33% |
Protein28g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A100% |
Vitamin C45% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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