Veggie-Loaded Spring Chicken Salad
Veggie-Loaded Spring Chicken Salad is an easy-peasy, delicious recipe that is perfect for lunch or dinner. Simple to make, satisfying, and the perfect amount of crunchy from all kinds of veggie goodness, this is one quick dish that you’ll want to make again and again.
- 5 cups shredded or chopped cooked chicken
- 3/4 cup mayo (or to taste)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder (or to taste)
- salt to taste
- pepper to taste
- 1 cup shredded red cabbage
- 1 cup grated carrot
- 1 cup loosely packed chopped baby spinach
In a large bowl, combine mayo, garlic powder, salt & pepper and apple cider vinegar. Whisk together.
Add the remaining ingredients to the bowl and toss until everything is evenly coated in dressing. Taste and add more salt, pepper or garlic powder if desired.
Enjoy immediately or store in fridge for up to 4 days.
Calories: 303kcal | Carbohydrates: 4g | Protein: 9g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 232mg | Potassium: 218mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4280IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg