Summer Salad with Arugula, Basil, Pasta and Crispy Chicken
Just a simple, quick and healthy bowl made so surprisingly delicious with a little pasta and crispy chicken splurge!
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 85 g Tyson Panko coated crispy chicken I get mine at Costco
- 50 g arugula
- large pinch of fresh chopped basil
- 30 g super quick pickled red onion from this Cuban Sandwich recipe
- 30 g corn off the cobb I just microwave mine in the husk or wrapped in paper towel for like 4 minutes.
- 70 g cooked pasta- I'm loving this Cavatappi right now!
- 40 g diced bell pepper
- 25 g avocado
- 50 g cherry tomatoes halved
- 15 grams Bolthouse honey mustard* or whatever you love! and lots of fresh lemon
Instructions
- Bake your crispy chicken as package directs (or feel free to lighten it up with grilled chicken like my staple honey dijon grilled chicken.)
- Toss all ingredients together!
Notes
- If you log your food: Log 35 g raw pasta, or half of whatever you take in cooked pastas. It almost always doubles in weight while cooking for me so that's a logging short-cut for ya.
- *I was low on dressing options, this would have been great with a champaign, or balsamic vinaigrette... even a ceasar or ranch... really whatever you're into. AND LEMON.
Nutrition
Serving: 1salad as describedCalories: 418kcalCarbohydrates: 56.5gProtein: 23.1gFat: 12.5gSaturated Fat: 1.9g
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