Description
Make this colorful chicken salad featuring shredded chicken, vibrant vegetables arranged in rainbow order, and a simple homemade honey mustard dressing. It is good for lunch or meal preparation.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1 cup romaine lettuce, chopped
- 1/2 cup purple cabbage, thinly sliced
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup yellow corn kernels (cooked or canned, drained)
- 1/2 cup carrots, shredded or thinly sliced
- 1/2 cup avocado, diced
- 1/4 cup celery, diced
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, and lemon juice until fully combined. Season with salt and pepper. Set aside.
- Prepare the vegetables: Arrange your colorful ingredients in separate piles or lines on a large platter or in a bowl to create the rainbow effect: lettuce, purple cabbage, red pepper, corn, carrots, avocado, and celery.
- Combine the chicken: Place the shredded or diced cooked chicken in the center or mix it lightly with the lettuce base.
- Dress the salad: Drizzle about half of the honey mustard dressing over the chicken and vegetables. Toss gently if you prefer a mixed salad, or keep the layers separate for presentation.
- Serve immediately or store components separately for meal prepping. Add more dressing just before eating.
Notes
- For best results when meal prepping, store the dressing separately and add it just before serving to keep the vegetables crisp.
- You can grill or bake the chicken breast ahead of time and shred it for easier mixing.
- If you want a tangier dressing, increase the apple cider vinegar by one teaspoon.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12
- Sodium: 350
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 15.5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 38
- Cholesterol: 105