Veggie Chicken Salad with Creamy Hummus Dressing

The most filling and beautiful combination of vegetables, chicken, and vegetable-based pasta.

LET'S CHAT

When people ask me "if you had to eat one meal for the rest of your life, what would it be?" I always answer salad. You can do anything with salad. Top it with fruit, nuts, vegetables, meat, beans, rice, or any type of dressing. You could have a different salad every single day. Is this cheating the question? Yes. Is this a great intro for the salad recipe I'm about to give you? Yes. Enjoy ;)

INGREDIENTS (makes 2-3 servings)

1 chicken breast

2 cups chicken broth

1.5 cups spinach

1/2 cup Eat Banza chickpea noodles

1/2 cup black bean noodles (I got mine at Trader Joe's)

3/4 cup chopped carrots

3/4 cup chopped sugar snap peas

4 Tbs Oh Dang! roasted red pepper hummus dressing

RECIPE

1. Put chicken breast in the Crock-Pot (3 hours on high, 5 hours on low) with the chicken broth.

2. Prepare two pots of with one quart of boiling water in each pot. In one pot, cook the chick-pea noodles. In the other pot, cook the black bean noodles. Allow them to boil for about 5 mins. Strain the noodles when they're done.

3. When the chicken is done, shred it.

4. Toss the carrots, peas, chick-pea noodles, black bean noodles, and shredded chicken in a large bowl.

5. Serve in two separate bowls, topped with 2 Tbs of hummus dressing in each salad.

FEEDBACK

I would love to hear what you think, what you did differently with the recipe, or any suggestions you have! Let me know if you loved it, hated it, or have any questions. Thanks so much for reading.

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@balancedailynutrition

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