Gluten-Free

Rainbow Vegetable Salad with Chicken

With colorful vegetables, beets, crunchy apples and chicken thighs, this hearty salad makes a satisfying — and filling — main dish.

Servings
4
Prep Time
25 min
Duration
40 min

Ingredients

  • 4 4-oz boneless, skinless chicken thighs
  • 1 English cucumber, ends trimmed
  • 1 large carrot, ends trimmed
  • 1 red apple (such as Fuji)
  • 1 beet, ends trimmed
  • ¼ cup roasted pumpkin seeds

Vinaigrette

Preparation

1. Poach chicken: Bring a medium saucepan of water to a boil. Add chicken, cover and turn off heat. Let chicken cook 25 to 30 minutes. Remove from heat and set aside to cool for 5 minutes. When cool enough to handle, shred chicken.

2. Meanwhile, using a spiral maker, secure cucumber into machine and turn crank to create long noodles. (NOTE: Follow instructions on your spiral maker as they differ by brand.) Repeat with carrot, apple and lastly, beet.

3. Prepare vinaigrette: To a small food processor, add all ingredients except oil. Pulse to break down herbs, then stream in oil and process until almost smooth.

4. Pour a splash of vinaigrette over chicken to infuse with flavor.
5. To a serving bowl, add noodles and toss in dressing. Top with chicken and pumpkin seeds.

NOTE: If following our Meal Plan, store chicken, veggie noodles and dressing separately in the refrigerator. Assemble and toss with dressing when called for.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 264
  • Carbohydrate Content 19 g
  • Cholesterol Content 50 mg
  • Fat Content 16 g
  • Fiber Content 5 g
  • Protein Content 18 g
  • Saturated Fat Content 3 g
  • Sodium Content 208 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 3.5 g