Lunch: Buckwheat-Pistachio Chicken Salad
From C&J Nutrition [1]
Notes
Ingredients
- 1 1/2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/8 teaspoon salt
1/2 cup cooked buckwheat (left over from Day 1 dinner)
3 ounces of leftover chopped garlic mustard chicken (left over from Day 2 dinner)
1 tablespoon chopped pistachios
1/2 cup shredded carrots
1/4 cup chopped cucumber
1/4 cup chopped apple
2 collard leaves
Directions
- In a medium bowl, stir together mayonnaise, apple cider vinegar, and salt until combined.
- Add buckwheat, chopped chicken, pistachios, carrots, cucumber, and apple, and stir to incorporate dressing.
- Roll mixture up in 2 collard leaves, folding over both ends, then rolling like a burrito.
NUTRIENT TOTALS
Calories: 436.3
Protein: 27 grams
Carbohydrate: 34 grams
Dietary Fiber: 7.609 grams
Total Sugars: 8.593 grams
Total Fat: 22.8 grams
Saturated Fat: 3.666 grams
Sodium: 480 milligrams
Information
- Category
- Main Dishes
- Cuisine
- North American