Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories438.3 kcal (22%)
Total Fat20.1 g (29%)
Carbs56.3 g (22%)
Sugars44.2 g (49%)
Protein15.8 g (32%)
Sodium302.4 mg (15%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Zesty Lemon Cilantro Dressing
5 Tbspolive oil
light tasting
5 Tbsphoney
5 Tbsplemon juice
5 tsplemon zest
1 ½ tsponion powder
5 Tbspwhite vinegar
½ tspsalt
2 ½ tspDijon mustard
10 Tbspcilantro
chopped
Salad
Instructions
Step 1
Add all the dressing ingredients to a blender and blend until smooth. Weigh the dressing and divide the weight by 10 to get the amount needed to fill one serving. Refrigerate until ready to use.
Step 2
(optional) Roast the bell peppers. Heat oven to 400 degrees. Place chopped red bell peppers onto a baking sheet lined with parchment paper and spray the tops with cooking spray. Lightly salt and roast for 15 minutes. Remove from the oven and let cool.
Step 3
Butterfly-cut the chicken and season with a sea salt. Grill over medium heat until both sides are browned and juices run clear. Let cool.
Step 4
Layer your salad jar in this order: 3 cherry tomatoes, ¼ cup dried cranberries, ½ cup bell peppers, 2 oz. grilled chicken, 1 Tbs. slivered almonds, 1 Tbs. cheese crumbles, 2 Tbs. sliced green onions and 2 cups of the spring salad mix .
Step 5
When ready to eat, dump the salad onto a plate. Drizzle one serving of the dressing over the top. Enjoy!
Notes
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