1 lb chicken breasts
3 oz carrots, cut into chunks
1 chicken bouillon cube
2 tbsp dill pickle relish
2 tbsp red onions, diced finely
¼ cup carrots, minced finely
⅔ cup mayonnaise
⅓ cup sour cream
salt and ground black pepper, to taste
5 cups, water
To Serve:
2 oz romaine lettuce, chopped
2 oz cheddar cheese wedges
1½ oz tomato, quartered
1 egg, hard-boiled, halved
Cook the chicken breast by submerging in enough water, roughly 5 cups, with carrot chunks and bouillon cubes. Poach for 8 to 10 minutes depending on the amount inside the pot.
Once the chicken turns tender, remove it from the broth, then refrigerate for 30 minutes or until it cools.
Cut the chicken into bite-sized pieces and combine it with the relish, onions, carrots, mayonnaise, and sour cream.
Season to taste with salt and ground pepper. Set aside.
Place 6 ounces of salad on the lettuce leaves and decorate it with cheese, tomatoes, and eggs. Serve and enjoy!
Go the extra mile and make your homemade ranch dressing by combining ½ cup plain or Greek yogurt, 1 tbsp chopped chives, 1 minced garlic clove, 2 tbsp olive oil, then season with salt and pepper. For your grilled chicken salad, you can make a simple herb Mediterranean dressing to go on top. Mix in 1 tbsp olive oil, ¼ cup fresh squeezed lemon juice, 1 tbsp water, 1 tbsp red wine vinegar, 1 tsp each of your preferred herbs, 1 tsp salt, and black pepper to taste.
Sugar: 7g
:
Calcium: 327mg
Calories: 1173kcal
Carbohydrates: 14g
Cholesterol: 308mg
Fat: 97g
Fiber: 3g
Iron: 3mg
Monounsaturated Fat: 27g
Polyunsaturated Fat: 39g
Potassium: 966mg
Protein: 60g
Saturated Fat: 26g
Sodium: 1540mg
Trans Fat: 1g
Vitamin A: 13327IU
Vitamin C: 9mg
