Recipe: Crunchy Veggie & Chicken Salad


Look forward to lunch with this colorful salad from The Honour System. All you have to do is get chopping. Feel free to use any seasonal veggies along with your choice of protein. A simple vinaigrette jazzes up this salad for an easy meal any day of the week.

Chopped Winter Vegetable Chicken Salad


  • 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


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% 

The post Recipe: Crunchy Veggie & Chicken Salad appeared first on Under Armour.

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