Chicken Salad With Balsamic Dressing and Pecans

Ingredients

• Chicken150 g
• Balsamic Vinegar1 tablespoon (14 g)
• Honey1 tablespoon (20 g)
• Spinach1 cup (30 g)
• Lettuce1 cup (35 g)
• Pecans5 half (20 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Cut the chicken into strips and salt and pepper to taste.

2. 2

   Step 2

   Place a pan over high heat. Once heated, add the chicken and cook for 4 minutes per side over medium heat.

3. 3

   Step 3

   Cut the onion and bell pepper into strips, slice the tomato, chop the spinach and shred the lettuce. Mix all the vegetables together.

4. 4

   Step 4

   For the dressing, mix the vinegar with the honey. Season the vegetables with the dressing.

5. 5

   Step 5

   Serve the chicken on top and add the chopped pecans.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Salad With Balsamic Dressing and Pecans can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.