The prominent ingredient of the dish is chicken beans. This type of bean provides plant protein, fiber and carbohydrates that are absorbed relatively slowly.
When combined with green vegetables and protein from fish, chicken beans can help meals create a better feeling of fullness compared to a serving of refined starch.
Salmon is included in salads to provide high-quality protein and unsaturated fats, including omega-3.
This is a noteworthy way to build a meal for people who want to lose weight: not cutting off protein but changing the source of protein and increasing the proportion of plant-based foods.
You can use lettuce, kale, cucumbers, cherry tomatoes, bell peppers and a small amount of onions to make the main vegetable.
About 100-150 g of cooked chicken beans, 100-120 g of salmon and a large plate of vegetables can make a relatively balanced lunch or dinner.
The broth should be simple with 1 tablespoon of olive oil, lemon juice, pepper and herbs, instead of mayonnaise or sugary bottled sauce.
A common mistake is to turn salads into high-energy meals by adding too much oil, cheese, fatty sauces, or nuts.
The goal of reducing visceral fat still depends on a reasonable energy deficit and the ability to maintain a long-term diet. Effective weight loss requires a healthy eating plan that can be maintained for a long time, combined with physical activity.
A 2025 meta-analysis of plant-based diets also shows that this group of diets has the potential to reduce visceral fat.
Therefore, chicken and salmon salad is considered a dish to support weight loss and reduce visceral fat.
However, to have a clearer impact on visceral fat, you should maintain a moderate diet, reduce sugary drinks and super processed foods, sleep enough and combine fast walking or strength training.
When these factors are maintained simultaneously, the goal of reducing belly fat and improving metabolic health has a more solid scientific basis.
