Veggie & Chicken Salad

Ingredients

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Red bell pepper

  Sweet, raw

  2 small or 148g

• Carrots

  Raw

  2 medium or 122g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Flaxseed

  Seeds

  2 tbsp, ground or 14g

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.