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Light, vegetable-forward salad with lean protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Light Chicken Salad (200 g) has 140 calories. That works out to 70 calories per 100 g. It contains 7.8 g of carbs, 16.2 g of protein, 5 g of fat and 2.6 g of fiber. Its 90 µg of Vitamin K covers 75% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 200 g
140
KCAL / 200G
Carbs
7.8g
· 3% DV
Protein
16.2g
· 32% DV
Fat
5g
· 6% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 22% · Protein 46% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 0.92 g | 5% |
| Trans fat | 0 g | |
| Sodium | 210 mg | 9% |
| Total carbohydrate | 7.8 g | 3% |
| Fiber | 2.6 g | 9% |
| Protein | 16.2 g | 32% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 140 kcal |
| 100 g | 100 g | 70 kcal |
| 1 cup (chopped) | 100 g | 70 kcal |
| 1 serving (small) | 150 g | 105 kcal |
| 1 pack (medium) | 180 g | 126 kcal |
| 2 cup (chopped) | 220 g | 154 kcal |
| 1 serving (large) | 300 g | 210 kcal |
Calculated from 70 calories per 100 g.
A light chicken salad usually combines leafy greens and crisp vegetables with a modest amount of cooked chicken. Cucumber and tomato are common additions, while corn, cheese, or olives make it a different, more substantial variation.
To make a light chicken salad, cool cooked chicken and cut or shred it, then toss it with washed, dried greens and chopped vegetables. Add dressing just before serving so the leaves stay crisp.
A lemon-and-olive-oil dressing with a little mustard and black pepper works well with a light chicken salad. A yogurt-based dressing is another option; keep it separate until serving to avoid soggy greens.
Yes, you can prepare a light chicken salad ahead by storing the cooked chicken and chopped vegetables separately in the refrigerator. Wash and dry the greens well, and add them with the dressing shortly before serving.
Keep a light chicken salad crisp by drying the greens thoroughly and storing the dressing separately. Let freshly cooked chicken cool before adding it, since warm chicken can wilt the leaves and release moisture.
Yes, a light chicken salad can make a satisfying lunch because it pairs vegetables with protein from chicken. If you need a more substantial meal, serve it with whole-grain bread or add beans.
A light chicken salad can fit into a weight-loss eating plan as a vegetable-forward meal with lean protein. Creamy dressings, large amounts of cheese, or crunchy toppings can make it much richer than intended.
Yes, a light chicken salad can be eaten the next day if it was refrigerated promptly in a covered container. Store the dressing separately for better texture, and discard salad left out for an extended period.
Either grilled or boiled chicken works in a light chicken salad. Grilling adds a browned, savory flavor, while boiling gives a milder result that is easy to shred; in both cases, let the chicken cool first.
Whole-grain bread, a cup of vegetable soup, or plain yogurt pairs well with a light chicken salad. The salad can also stand alone as a lighter meal, depending on how substantial you want lunch or dinner to be.
Vitamins
Vitamin K
90µg · 75% DV
B3
8.4mg · 53% DV
B6
0.68mg · 40% DV
Vitamin C
19mg · 21% DV
Minerals
Selenium
23µg · 42% DV
Phosphorus
184mg · 26% DV
Copper
0.14mg · 16% DV
Manganese
0.32mg · 14% DV
Potassium ⭐
430mg · 13% DV
Sodium
210mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 1 serving (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Light Chicken Salad brings together leafy greens and other fresh vegetables with a modest amount of cooked chicken. It is a flexible, everyday salad rather than a dish tied to one particular region, and may be finished with a simple vinaigrette or creamy dressing.
It works well as a light lunch or supper; serve it with bread for a more substantial meal, or add beans if you want extra staying power. The vegetables keep it light, while chicken supplies lean protein: a 100 g portion has 8.1 g of protein. Keep the dressing on the side to control how much you use.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.92g
MONOUNSATURATED
2.44g
POLYUNSATURATED
1.12g
Omega 6:3 ratio 9.6:1
Above the ideal 4:1 (9.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.