High Protein Chicken Salad
A colorful and crunchy high protein chicken salad with grilled chicken, quinoa, and fresh veggies, dressed in a zesty cumin-lemon dressing for a healthy, satisfying meal.
Equipment
- 1 large bowl
- 1 small bowl
- 1 whisk
Ingredients
- 2 cups cooked quinoa cooled
- 2 cups fresh spinach roughly chopped
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cucumber diced
- 1 avocado sliced
- 1 lb chicken breast grilled and sliced
- 1/4 cup fresh cilantro chopped
- Salt to taste
- Black pepper to taste
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp cumin
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine cooled quinoa and chopped spinach; mix well for a vibrant base.
- Add the drained and rinsed chickpeas to the bowl and toss to combine.
- Dice the cucumber and add it to the salad mixture for refreshing crunch.
- Slice the avocado and arrange it gently on top of the salad.
- Slice the grilled chicken breast and layer it over the salad.
- Sprinkle chopped fresh cilantro over the salad for added flavor and color.
- Season the salad with salt and black pepper to your taste.
- In a small bowl, whisk together olive oil, lemon juice, garlic powder, cumin, salt, and pepper until smooth to make the dressing.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately and enjoy your protein-packed, nourishing chicken salad.
Notes
- Grill chicken ahead of time for quick assembly.
- Use fresh lemon juice for best flavor in dressing.
- Store leftovers covered in refrigerator for up to 2 days.
- Optional: add cherry tomatoes or bell peppers for extra color.