Shredded Chicken Salad

Elevate your lunch or dinner routine with this vibrant and nutritious Shredded Chicken Salad, a perfect balance of flavor and freshness. Tender shredded chicken, poached in savory chicken broth, takes center stage atop a crisp bed of chopped Romaine lettuce. Packed with colorful veggies like red bell pepper, cucumber, cherry tomatoes, and slivers of red onion, this salad is as visually appealing as it is delicious. A zesty homemade dressing, combining olive oil, lemon juice, a hint of honey, and minced garlic, ties everything together with a tangy, slightly sweet kick. Finished with a sprinkle of fresh cilantro, this quick and easy recipe is ready in just 35 minutes and ideal for light lunches, healthy dinners, or meal prep. Perfect for keto, gluten-free, and low-carb diets, this Shredded Chicken Salad is a flavorful way to nourish your body while savoring every bite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 cups Chicken broth
• 1 head Romaine lettuce
• 1 medium Red bell pepper
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 0.5 medium Red onion
• 0.25 cup Fresh cilantro
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 tablespoon Honey
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 minced Garlic clove

Directions

Step 1

Place the chicken breasts in a medium saucepan. Pour in 2 cups of chicken broth, ensuring that the chicken is mostly covered. If needed, add a little water to cover the chicken completely.

Step 2

Bring the broth to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until the chicken is fully cooked and tender.

Step 3

While the chicken is cooking, prepare the salad ingredients. Chop the Romaine lettuce into bite-sized pieces and place it in a large salad bowl.

Step 4

Dice the red bell pepper, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Add these vegetables to the salad bowl.

Step 5

Roughly chop the fresh cilantro and sprinkle it over the salad.

Step 6

Once the chicken is cooked, remove it from the pan and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces.

Step 7

Add the shredded chicken to the salad bowl.

Step 8

Prepare the dressing by whisking together the olive oil, lemon juice, honey, salt, black pepper, and minced garlic in a small bowl.

Step 9

Drizzle the dressing over the salad and toss everything together until the ingredients are evenly coated.

Step 10

Serve immediately or refrigerate for up to two hours before serving for a chilled option.

Nutrition Facts

Serving size	(2068.2g)

Amount per serving	% Daily Value*
Calories	1274.8

Total Fat 56.6g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 295.8mg	0%
Sodium 3918.9mg	0%
Total Carbohydrate 66.4g	0%
Dietary Fiber 14.8g	0%
Total Sugars 37.9g
Protein 127.7g	0%

Vitamin D 3.5IU	0%
Calcium 381.0mg	0%
Iron 12.2mg	0%
Potassium 3544.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 39.7%

Carbs: 20.7%