Chicken Salad with Colorful Garden Veggies

Name: Chicken Salad with Colorful Garden Veggies
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters alfalfa sprouts, separated; 237 milliliters shredded carrots; 355 milliliters 12 oz. cooked chicken, diced; 237 milliliters green pepper, diced; 237 milliliters shredded lettuce; 118 milliliters mayonnaise (more or less as needed depending on amount of vegetables you use); 6 rounds of whole wheat pita bread; 118 milliliters purple cabbage, shredded; 59 milliliters small red onion (about , finely chopped; 6 servings salt and pepper, to taste; 5 scallions, chopped; 237 milliliters shredded, raw spinach; 237 milliliters chopped tomatoes; 237 milliliters red or yellow pepper (or 1/2 of each), diced; 237 milliliters diced yellow squash and/or zucchini

Need a dairy free main course? Chicken Salad with Colorful Garden Veggies could be a spectacular recipe to try. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 380 calories, 12g of protein, and 19g of fat each. From preparation to the plate, this recipe takes about 25 minutes. Head to the store and pick up purple cabbage, salt and pepper, onion, and a few other things to make it today.