Mushroom Bell Pepper Salad
Servings 8 servings
- 2 Chicken Breast
- 2 large Red Bell Peppers
- 1 medium Onion
- 16 oz Canned Mushrooms
- 2 cup Carrots diced
- Herb to garnish
- Mayonnaise dressing
Cook chicken breast in salted water. Once chicken is cooked, dice into small cubes.
Saute sliced carrots, onion and bell pepper on a very hot skillet, until softened. Let sauteed ingredients cool to a room temperature.
Mix all ingredients together with a little bit of mayonnaise.
Serve garnished with some herbs.
Calories: 106kcal | Carbohydrates: 9g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 330mg | Potassium: 467mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6294IU | Vitamin C: 42mg | Calcium: 25mg | Iron: 1mg