Rainbow Salad with Chicken and Maple Cayenne Vinaigrette
Rainbow Salad with Chicken and Maple Cayenne Vinaigrette is a quick, easy and tasty salad idea using a couple of premade ingredients and combining them with a fresh vinaigrette.
Ingredients
- 1 tablespoon apple cider vinegar 15ml
- Juice of 1 lemon ~1 oz
- ½ teaspoon cayenne pepper more or less to taste
- healthy pinch of salt
- 1 tablespoon maple syrup 21g
- 2 teaspoon extra virgin olive oil 10ml
- 6 oz Southwestern Grilled Chicken Breast Strips
- 1 12 oz bag of Rainbow Salad Mix
Instructions
- Whisk all ingredients together except the chicken and vegetables to make the dressing.1 tablespoon apple cider vinegar, Juice of 1 lemon, ½ teaspoon cayenne pepper, healthy pinch of salt, 1 tablespoon maple syrup, 2 teaspoon extra virgin olive oil, 1 12 oz bag of Rainbow Salad Mix
- Toss the veggies and chicken with the salad.6 oz Southwestern Grilled Chicken Breast Strips
- Separate into 2 servings.
Notes
- If you can't find the Rainbow Salad mix, a broccoli slaw would work just as good!
- Same with the chicken, 6 oz of any precooked or leftover grilled chicken would work great.
- I ate one serving immediately, but the salad did get better as it sat.
- ½ teaspoon of cayenne pepper is quite spicy. Make sure to adjust to your taste.
Nutrition
Serving: 1/2 the recipeCalories: 221kcalCarbohydrates: 21gProtein: 24gFat: 7gFiber: 4gSugar: 12g
Tried this recipe?Let us know how it was!