The Salad GuideFor a salad that keeps you full
The salads people order

How many calories are in chicken salad?

The kind made with mayo, on a bed of greens.

360calories with 2 tbsp of mayonnaise

29 g of protein, 3 g of fiber. The biggest line is the mayo, 198 calories.

C+ Clears 3 of 6 meters as a meal. Misses Processing, Muscle and Hunger.

About 364 calories with 2 tablespoons of mayo, served on 2 cups of romaine, with 29 g of protein. The mayo is the biggest line at 198 calories, more than the chicken (140).

Chicken salad has nearly the protein of a good lunch, almost all of it from a palm of chicken. What drags it down is the mayo, which is ultra-processed and more than half the calories, so it misses Processing. It also has little fiber past the celery and the bed of greens, and at 29 g of protein it lands just under the Muscle and Hunger lines, so it comes out a C+. Mayo is easy to overdo when it’s mixed in, since you can’t see how much went in, and at 4 tablespoons the same bowl is about 562.

We’d add half a cup of chickpeas, which brings 6 g of fiber and 7.5 g of protein and makes it a B+ at about 500 calories. Then use one tablespoon of mayo instead of two. That saves 99 calories, brings the mayo down to a quarter of the bowl and makes it an A.

The six meters

Each meter's name opens its page on meals.guide, which explains the six jobs a meal does.

Sodium 280 mg, 36% of a meal's share of the day's 2,300 mg. Salt isn't one of the six meters, so it never changes the grade.

Part by part

IngredientAmountCaloriesProteinFiber
Chicken breasta palm, 3 oz, 85 g14026.7 g0 g
Mayo2 tbsp, 28 g1980 g0 g
Celeryhalf a cup, 60 g90.5 g1 g
Romaine2 cups, 112 g162 g2 g
Total285 g36429 g3 g

At three amounts of dressing

MayonnaiseCaloriesDressing's shareGrade
1 tbsp26037%B
2 tbsp36054%C+
4 tbsp, a ladle or a 2 oz cup56070%C
What we'd change

Add half a cup of black beans

C+toB+

Graded on meals.guide's six meters for a 170 lb person eating 2,000 calories over three meals. Food values from the USDA's Nutritive Value of Foods.

1 sources
  1. Gebhardt SE, Thomas RG. Nutritive Value of Foods. USDA ARS, Home and Garden Bulletin 72, 2002ars.usda.gov
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