- Macros For The WHOLE Salad (1 serving)
-
Calories:
483 -
Carbs:
50g -
Fat:
7g -
Protein:
55g
Ingredients
Ingredients for Salad:
100g Chopped Romaine
Big Handful Spring Mix
30g Kale
100g Sweet Potatoes
75g Rainbow Carrots
50g Grape Tomatoes
6oz Chicken Breast (weighed raw)
10g Fat Free Feta
Ingredients for Chipotle Honey Mustard (makes about 8 2 Tbsp (32g) servings:
113g Plain Non Fat Greek Yogurt
42g Honey Mustard
3 Chipotle Peppers in Adobo
Sea Salt
Black Pepper
Garlic Powder
30ml Water
Directions
Directions:
1.) Preheat oven to 425 degrees F. Chop your sweet potato and carrots into cubes. Add to pan covered with parchment paper and spray with non stick cooking spray and season with a mix of sea salt, garlic powder and chili powder. Add to oven once preheated and cook for 30 minutes.
2.) While those are cooking, season your chicken breast with a seasoning of choice. I used a blackened seasoning. Add to air fryer on 400 degrees F for 10 minutes.
3.) Now to make the chipotle honey mustard dressing. Add all your ingredients into your small blender and blend till smooth.
4.) Once everything is done, add your greens, then chopped chicken breast, roasted sweet potatoes/carrots, grape tomatoes, dressing and feta.
5.) Toss the salad, add to your bowl of choice and enjoy!