Garden Vegetable Chicken Salad
This Garden Vegetable Chicken Salad is the perfect way to sneak extra veggies and nutrients into your family’s diet. Enjoy this creamy chicken salad recipe poolside with a bag of chips all summer long.
Servings: 4 servings
Calories: 270kcal
Equipment
- 1 pot to boil chicken
- 2 mixing bowls one for the chicken salad and one for the dressing
- 1 box grater for the carrots and zucchini
Ingredients
Garden Vegetable Chicken Salad
- 1 lb. chicken breast cooked, shredded and chopped small
- ½ cup carrot grated, press out moisture
- ½ cup zucchini grated, press out moisture
- ½ cup red bell pepper diced small
- ⅓ cup red onion diced small
- ¼ cup jalapeno remove seeds and veins, finely diced
- 1 ear corn grilled, remove kernels
- 3-4 tablespoons Italian parsley chopped small
Yogurt Dressing
- ½ cup 0% Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoon lime juice fresh squeezed
- 2 tablespoons mild diced green chilis canned, with juice
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- few turns cracked black pepper to taste
- dash kosher salt to taste, about ¾ - 1 teaspoon
Instructions
How to Make
Prep the Chicken
- Option to boil the chicken in a combination of water and chicken broth until it reaches 165 degrees Fahrenheit. Or you can use oven roasted or rotisserie chicken instead. Once cooked through, shred the chicken and chop it into small pieces.
Prep the Vegetables
- Grate the zucchini and carrot. Press out excess moisture with a clean cloth. Dice the red bell pepper and onion. Finely dice the jalapeno. Grill 1 ear of corn and remove the kernels from the cob. Chop the Italian parsley into small pieces.
Combine the Dressing
- Combine 0% Greek yogurt, mayonnaise, fresh squeezed lime juice, diced mild green chilis (canned), cumin, chili powder, garlic powder, kosher salt, and cracked black pepper. Whisk until well combined.
Assemble
- Add the chicken and vegetables to a mixing bowl. Top with chopped parsley and homemade yogurt dressing. Gently fold until well combined. Taste and season with kosher salt and cracked black pepper as needed. Enjoy!
Notes
How long does this chicken salad last?
This garden vegetable chicken salad will stay fresh for up to 3-4 days covered in the refrigerator.
This garden vegetable chicken salad will stay fresh for up to 3-4 days covered in the refrigerator.
Nutrition
Serving: 1serving or 1/4 of the chicken salad | Calories: 270kcal | Carbohydrates: 8g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 80mg | Sodium: 280mg | Potassium: 674mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3741IU | Vitamin C: 46mg | Calcium: 59mg | Iron: 1mg