This fresh spring salad is light, colorful and full of texture — tender chicken, crisp green beans, mushrooms and cool cucumber tossed with lettuce. It is a low-calorie lunch that still feels satisfying, and if you love chicken salads, try this High-Protein Smoked Chicken Salad and this Light Chicken Salad with Mustard Dressing as well.
Ingredients
- 150 g (5 oz) mushrooms, cooked
- 1 chicken breast, cooked
- 3 medium cucumbers
- 100 g (3.5 oz) lettuce leaves
- 300 g (10.5 oz) green beans
- 2 tbsp Greek yogurt
- Balsamic glaze, for dressing
- Salt and spices, to taste
- Olive oil, for the second dressing
Instructions
- Slice the cooked mushrooms and chicken, cut the cucumbers into strips and tear the lettuce.
- Boil the green beans for 5 minutes, cool and combine with the other ingredients. Season with salt and pepper and toss well.
- Dress with Greek yogurt, or alternatively with balsamic glaze and olive oil – both dressings work beautifully here.
Tips
- Cool the green beans quickly after boiling so they stay bright green and crisp.
- Try both dressings and pick your favorite — yogurt is creamy and light, while balsamic and olive oil are brighter and sharper.
- For more on safe chicken cooking, see the guidance at USDA.
Nutrition: Per 100 g: 38.18 kcal, protein 1.88 g, fat 0.78 g, carbs 5.86 g.