Italian Chopped Salad
This Italian chopped salad tastes like a sub in a bowl, holds up all week in the fridge and packs in 46g protein per serving.
Servings: 5
Calories: 503kcal
Ingredients
- 600 g cooked chicken breast, diced
- 125 g salami slices, chopped
- 100 g cheddar, cut into small cubes
- 100 g pepperoncini peppers, sliced
- 1 white cabbage, finely chopped
- 6 vine tomatoes, diced
- 200 g baby cucumbers, thinly sliced
- 100 g black olives, sliced
- ½ red onion, thinly sliced
- 2 tbsp olive oil
- ½ lemon, juiced
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- salt and pepper, to taste
Instructions
- Whisk the olive oil, lemon juice, red wine vinegar, Italian seasoning, salt and pepper together in a large mixing bowl big enough to hold everything else.
- Add the chicken, salami, cheddar, pepperoncini, cabbage, tomatoes, cucumber, olives and red onion to the bowl.
- Use tongs to toss everything together thoroughly, making sure the dressing coats every bit of the salad.
- Divide between meal prep containers and refrigerate for up to 4 days. Top with fresh basil just before eating, if using.
Notes
• Chop everything to a similar size so every forkful gets a bit of each ingredient.
• If you want to turn the heat down, swap the pepperoncini for extra olives instead.
• Make sure your chicken is fully cooled before adding it to the salad, or it'll wilt the cabbage faster.
• If you want to turn the heat down, swap the pepperoncini for extra olives instead.
• Make sure your chicken is fully cooled before adding it to the salad, or it'll wilt the cabbage faster.
Nutrition
Calories: 503kcal | Carbohydrates: 36g | Protein: 46g | Fat: 27g | Fiber: 9g