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I stay lean by maintaining a proper balance of nutrient-dense starch-free veggies, complete proteins, and healthy fats. This chicken salad recipe has all the nutrients you need to recover from a rough leg workout. Check it out and make sure to leave feedback if you like it!

• Prep Time: 25 Minutes
• Bake Time: 14 Minutes at 400 degrees
• Makes: 8 Servings

Ingredients:

• 1 Garlic Clove, minced
• 1/8 cup olive oil
• 1 2-2 1/2 lb roasted chicken (I suggest purchasing one that has already been prepared)
• 1 red sweet pepper, cut into strips
• 1 yellow sweet pepper, cut into strips
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup pine nuts
• 8 oz. arugula, baby spinach, or mixed greens
• 1/2 cup fresh basil leaves, shredded
• 1/4 cup balsamic vinegar
• 1 tbsp olive oil
• Salt to taste
• Ground Black Pepper to taste

Method:

• Pull meat from the roasted chicken; discarding any skin and bones. Cut or shred into bite-sized pieces and place chicken in an extra large serving bowl.
• In a baking pan, combine garlic, sweet peppers, olives, and pine nuts. Drizzle with 1 tbsp olive oil and toss. Bake for 8-10 minutes at 400 degrees.
• Add sweet pepper mixture to chicken mixture. Toss gently to combine.
• For dressing: Using a small glass bowl, whisk together the vinegar and 1/8 cup oil until combined. Pour dressing over chicken mixture, tossing gently to coat. Season with salt and pepper to taste.

Enjoy!

Stay Strong, Stay Healthy, and Stay Happy!

-XOXO-

Lauren