Veggie & Chicken Salad

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 oz or 57g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Carrots

  Raw

  1 medium or 61g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

• Flaxseed

  Seeds

  1 tbsp, ground or 7g

Directions

1. Pound the chicken breast to an even thickness.
2. Heat half of the oil in a nonstick skillet over medium heat. Cook the chicken for about 4 minutes per side until cooked through to 165°F and no pink remains in the center. Let rest 2 minutes, then chop into bite-size pieces.
3. In a large bowl, combine the romaine, chopped tomato, bell pepper, carrot, Parmesan, ground flaxseed, chopped chicken, and the remaining olive oil.
4. Toss until evenly coated and enjoy.