Chicken Salad Bowl with Tri-Olive Dip
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).
15 minutes
Difficulty:
Intermediate
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 |
| Calculated per 8-10 (dip), 1 (salad). | |
Yield: 8-10 (dip), 1 (salad)
Ingredients
- 4-6 oz4-6 oz4-6 oz Boneless Skinless Chicken Breasts, cooked (or any other meat you have)
- 2 cups2 cups2 cups Spinach, or greens of choice
- Radish, handful, sliced (or slice up any veggie you already have)
- 111 Zucchini, shredded with a box grater
- Parsley, garnish
- 1 cup1 cup1 cup Black Olives, pitted
- 1 cup1 cup1 cup Olives, green, pitted
- 1/2 cup1/2 cup1/2 cup Kalamata Olives, pitted
- 1/4 cup1/4 cup1/4 cup Extra Virgin Olive Oil
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt
- 1 cup1 cup1 cup Cilantro, chopped
- 1 cup1 cup1 cup Parsley, chopped
- 1/21/21/2 Lime, juiced
- 1 clove1 clove1 clove Garlic, small
Tri-Olive Dip
Process
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.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.