Mixed Salad Greens (1 Cup, Shredded Or Chopped) and Chicken Breast Meat (Broilers or Fryers) (100 G)

Choose plain grilled or baked chicken breast, and avoid breading, sugary marinades, barbecue sauce, honey mustard, or sweet glazes.

Inspect salad additions and dressings: skip croutons, dried fruit, sweetened nuts, and sweet dressings; use olive oil, vinegar, lemon juice, herbs, or an unsweetened dressing instead.

Increase the proportion of non-starchy vegetables such as leafy greens, cucumber, tomatoes, bell peppers, mushrooms, broccoli, or cauliflower.

Add a modest source of fat or fiber, such as avocado, olives, chia seeds, flaxseed, or a small handful of almonds or walnuts.

If you want a carbohydrate side, use a small portion of lentils, chickpeas, black beans, or quinoa rather than bread, fries, or sugary beverages.

Eat the salad and vegetables first, then the chicken, and take a 10–20 minute easy walk after the meal if it is safe for you.