Chicken Salad Bowl with Tri-Olive Dip (Edit recipe)

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This photo is an example of a meal I might throw together for myself. It is based on protein (bonesless chicken thighs), veggies (spinach, radish and shredded zucchini) and healthy fat (tri-olive dip).

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Yield: 8-10 (dip), 1 (salad)

Ingredients

4-6 oz Boneless Skinless Chicken Breasts, cooked (or any other meat you have)
2 cups Spinach, or greens of choice
Radish, handful, sliced (or slice up any veggie you already have)
1 Zucchini, shredded with a box grater
Parsley, garnish

Tri-Olive Dip

1 cup Black Olives, pitted
1 cup Olives, green, pitted
1/2 cup Kalamata Olives, pitted
1/4 cup Extra Virgin Olive Oil
1/2 tsp Sea Salt
1 cup Cilantro, chopped
1 cup Parsley, chopped
1/2 Lime, juiced
1 clove Garlic, small

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pulse all of your tri-olive dip ingredients in a food processor until well combined, about 10-15 seconds.
Set aside 1/4-1/2 cup of dip for your salad and store the rest in a glass jar or container to use throughout the week on meats, veggies, or in scrambles.
Assemble your salad in a bowl and serve with olive dip and parsley. You can also toss your salad/dip together in a mixing bowl first.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	658
Fat:	59 g
Carbohydrates:	10 g
Protein:	26 g
Cholesterol:	85 g
Sodium:	1375 mg
Fiber:	5 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per 8-10 (dip), 1 (salad).