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Warm Chicken and Veggie Salad with Lemon Vinaigrette
MELINDARUSSELL9Ingredients
75Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 chicken breast (from whole chicken)
- 1/4 lb. red potatoes
- 2 hard-boiled eggs (peeled & quartered)
- 1 tomato (cut into wedges)
- 2 Tbsp. Niçoise olives
- 1 clove garlic (crushed)
- 1 head butter lettuce
- 1/2 tsp. Dijon mustard
- 2 Tbsp. extra-virgin olive oil
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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.
- 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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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium300mg13% |
| Potassium490mg14% |
| Protein11g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| 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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