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Chicken & Veggie Salad

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Chicken & Veggie Salad

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Course: Main Course
Cuisine: American
Keyword: Chicken & Veggie Salad
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 4
Calories: 613kcal


  • 1 pound chicken breast
  • 2 cup barbecue sauce
  • 16 ounce pineapple, canned in 100% juice


  • 1/2 cup corn, frozen
  • 1 medium bell pepper, red
  • 3/4 cup snow peas
  • 2 stalk green onion
  • 2 stalk celery
  • 3 tablespoon cilantro
  • 1 tablespoon vinegar, balsamic
  • 1 tablespoon vinegar, cider
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 4 medium rolls, dinner, wheat
  • 4 medium plum


  • Place chicken in crockpot; cover with barbecue sauce and pineapple (canned in 100% juice, not in syrup). Cook on low for 6 hours or until chicken is no longer pink inside.
  • Before serving, set the corn out to thaw. Chop the bell pepper, snow peas, onion, celery, and cilantro. Toss these ingredients together in a large mixing bowl.
  • In a smaller bowl, whisk together the vinegars, honey, and oil.
  • Pour dressing over veggie salad, then sprinkle with salt and pepper to taste. Toss to coat, then cover and refrigerate until ready to serve.
  • Cook dinner rolls according to package directions (if necessary).
  • Serve chicken with veggie salad, dinner rolls, and sliced plums on the side.
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Calories: 613kcal | Carbohydrates: 104g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1805mg | Fiber: 7g | Sugar: 69g

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