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Warm Chicken and Veggie Salad with Lemon Vinaigrette
MELINDARUSSELL2Ingredients
75Minutes
90Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 leaves
- salt
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Directions
- Roast chicken breast at 400°F for 30 to 40 minutes or until done. Cool, remove skin, and slice. Boil potatoes until fork tender, about 15 minutes. Cool and cut into 1” pieces. Steam green beans in small amount of water until tender, about 5 minutes. Cool and cut into 1” pieces. To hard boil eggs, add to saucepan and cover with water. Bring to a boil. Cover and turn off heat. Let stand for 15 minutes. Remove eggs to a bowl of cold water. Cool and peel. Cover a platter with butter lettuce. Arrange chicken, beans, eggs, tomato and potatoes on top of lettuce. Sprinkle with niçoise olives. Whisk garlic, Dijon, lemon juice, olive oil, salt and pepper; drizzle over salad just before serving.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories90Calories from Fat10 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol20mg7% |
Sodium270mg11% |
Potassium500mg14% |
Protein8g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A35% |
Vitamin C20% |
Calcium6% |
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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