Bell Pepper Salad with Chicken
This crunchy bell pepper salad with chicken packs 35g of protein per serving — a no-lettuce chopped salad that meal preps beautifully.
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Servings: 4
Calories: 390kcal
Ingredients
- 16 ounces mini bell peppers sliced into rounds
- 2 cups mini cucumbers chopped
- ½ red onion thinly sliced
- 3 cups chicken breast chopped
- 1 cup shelled edamame
- ¼ cup cilantro leaves chopped
- ½ cup crumbled feta cheese (reserve some to sprinkle on top if desired)
Honey Lime Dressing
- ¼ cup lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 clove garlic grated
- salt and pepper to taste
Instructions
- To the bottom of a large bowl, add all of the dressing ingredients and whisk to combine.1/4 cup lime juice, 2 tablespoons extra virgin olive oil, 1 tablespoon honey, 1 clove garlic, salt and pepper to taste
- Add all remaining ingredients to the dressing in the bowl, then gently toss to combine.16 ounces mini bell peppers, 2 cups mini cucumbers, 1/2 red onion, 3 cups chicken breast, 1 cup shelled edamame, 1/4 cup cilantro leaves, 1/2 cup crumbled feta cheese
- Serve immediately, topping with any reserved feta or cilantro. Alternatively, you can transfer to an airtight container and store in the fridge for up to 3-4 days. Enjoy!
Nutrition
Calories: 390kcal | Carbohydrates: 29g | Protein: 35g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 382mg | Potassium: 1615mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4591IU | Vitamin C: 238mg | Calcium: 336mg | Iron: 9mg