Chicken Tenderloin and Bell Pepper Salad recipe - ingredients, nutrition and when to eat it
This light salad combines chicken tenderloin and bell peppers with a lemon dressing.
This light salad combines chicken tenderloin and bell peppers with a lemon dressing. The mild chicken and crisp vegetables complement each other beautifully, making it a refreshing choice for lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 286.3g serving): 198.2 kcal · protein 27.9g · carbohydrate 9.2g · fat 6.2g · sodium 598.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Chicken tenderloin can become dry if cooked too long, so lower the heat to medium-low once the outside is cooked.
Tips: Shake off excess water from the lettuce and bell peppers so the dressing doesn’t become diluted.
Tips: Drizzle on the lemon dressing just before serving to keep the vegetables crisp.
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Ingredients (1 serving)
- Chicken tenderloin — 120 g
- Red bell pepper — 0.5 pc
- Lettuce — 1 handful
- Lemon juice — 1.5 Tbsp
- Olive oil — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp