Ingredients
Scale
- 2 cups mixed greens (spinach, kale, arugula)
- 1 grilled chicken fillet, sliced
- 1/2 cup cooked quinoa
- 1/4 cup chickpeas
- 1/4 cup feta cheese (optional)
- 1/4 cup diced cucumber
- 1/4 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Wash and dry the mixed greens.
- Grill the chicken fillet until fully cooked, then slice.
- Cook quinoa according to package instructions.
- Combine greens, chicken, quinoa, chickpeas, feta, cucumber, and tomatoes in a bowl.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper.
- Toss gently and serve.
Notes
- Swap chicken for tofu if vegetarian.
- Add avocado for extra healthy fats.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Grilling
- Cuisine: International
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: high protein salad, healthy lunch, protein-packed meal