Description
A vibrant and satisfying chicken salad celebrating the bounty of autumn with hearty vegetables and fresh herbs.
Ingredients
Scale
- 2 Chicken Breasts, skinless and boneless
- 1 small Onion, yellow or red
- 2 cloves Garlic, minced
- 2 tbsp Olive Oil, extra virgin
- 2 cups Seasonal Vegetables (bell peppers, carrots, zucchini)
- 1/4 cup Fresh Herbs (parsley and basil)
- Salt and Black Pepper, to taste
- 1/4 cup Broth or Cream (or yogurt)
Instructions
- Cook the chicken by seasoning with salt, black pepper, and garlic powder. Heat a tablespoon of olive oil and cook chicken until golden (6-7 minutes per side).
- Let the chicken rest for 5-10 minutes on a plate.
- Chop the onion and seasonal veggies into bite-sized pieces.
- Sauté onions in the same pan until softened, about 3 minutes. Add garlic and cook for an additional minute.
- Combine shredded chicken with sautéed onions, garlic, and chopped veggies in a large bowl.
- Dress the mixture with olive oil or your choice of cream/broth. Toss and season with salt and pepper.
- Add chopped fresh herbs and toss again to combine.
Notes
This salad is versatile; feel free to add nuts, cheese, or grains for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: chicken salad, harvest salad, autumn recipes, healthy salad, meal prep