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Rainbow Chicken Quinoa Salad
EMILY KYLE NUTRITION11Ingredients
60Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. chicken breast (organic, locally sourced)
- 1 cup lemon vinaigrette (divided)
- 1/2 cup dry quinoa (or 1.5 cups of prepared quinoa)
- 4 cups kale (chopped)
- 1 cup radicchio (or red cabbage, chopped)
- 10 brussels sprouts (shaved or sliced thin)
- 1 can cannellini beans (drained and rinsed)
- 1 yellow bell pepper (diced)
- 1 plum (diced)
- 1 nectarine (diced)
- 1 cup blueberries
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium105mg4% |
| Potassium1100mg31% |
| Protein25g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A120% |
| Vitamin C230% |
| Calcium10% |
| Iron25% |
* 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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