Crunchy Veggie & Chicken Salad

Chopped Winter Vegetable Chicken Salad

Ingredients

• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon maple syrup
• pinch of salt and pepper
• 2 stalks celery, thinly sliced
• 3 medium carrots, peeled, halved and thinly sliced
• 1 red pepper, diced
• 1 cup thinly sliced radicchio
• 1 cup thinly sliced savoy or Napa cabbage
• 2 cooked chicken breasts, shredded or chopped
• 1 1/2 cups arugula
• 3/4 cup goat cheese
• 1/2 cup chopped almonds

Directions

In a large mixing bowl, whisk together the apple cider vinegar, olive oil, maple syrup and lemon juice. Add in the chopped celery, carrots, red pepper, radicchio, cabbage and chicken.

Stir well, and pop in the fridge for an hour. After, stir in the arugula and almonds. Crumble the goat cheese on top and serve.

Nutrition Information

Serves: 4 |  Serving Size: 1 cup

Per serving: Calories: 341; Total Fat: 23g; Saturated Fat: 3g; Monounsaturated Fat: 14g; Cholesterol: 50mg; Sodium: 167mg; Carbohydrate: 13g; Dietary Fiber: 5g; Sugar: 6g; Protein: 23g

Nutrition Bonus: Potassium: 371mg; Iron: 10%; Vitamin A: 179%; Vitamin C: 75%; Calcium: 8%