Delicious Recipes

Rainbow Salad

  • Prep

    15 mins

  • Ready

    30 mins

  • Serves

    4 people

  • Calories

    634 / Serving


4 chicken breasts, grilled and sliced thin
4 hard-boiled egg, peeled and cut into halves
1 package arugula
1 bunch green onions, cut small
1 DelfrescoPure® seedless cucumber, sliced
1, 1 lb bag DelfrescoPure® Sweetreats®, mini peppers, quartered
1 pint DelFrescoPure® G.R.EAT! Grab Rinse and EAT!™ grape tomatoes, cut in halves
1 package YES!Berries Your Everyday Snack!®strawberries, quartered
2 avocados, sliced


  1. Cook chicken breast on a grill, in the oven, or in a skillet on the stovetop until internal temperature reads 165°F. Cut into slices. This can be done in advance, and cooled chicken can be stored in the fridge in an air-tight container until ready to use.
  2. Hard boil eggs. Let cool, then peel and cut into halves.
  3. Rinse then prepare produce as directed above.
  4. Build salad by laying 1 ½ cups of arugula, then top with chicken, eggs, green onion, cucumber, peppers, tomatoes, strawberries, and avocado.
  5. Garnish with diced strawberries.

Cooking Tips

Serve with a light lemon vinaigrette dressing or try with our delightful Strawberry-Lime dressing!

Nutritional Facts

Serving Size: 4, Servings Per Recipe: 4, Amount Per Serving: Calories 634, Total Fat 35.6g (46% Daily Value), Saturated Fat 8.6g (43% Daily Value), Cholesterol 294mg (98% Daily Value), Sodium 206mg (9% Daily Value), Potassium 1599mg (34% Daily Value), Carbohydrate 29.4g (11% Daily Value), Dietary Fiber 11.1g (40% Daily Value), Sugars 8.9g, Protein 52.9g

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