Protein-Packed Salad Bowl!

Protein-Packed Salad Bowl

This protein-packed salad bowl is perfect for a satisfying, healthy meal. It’s loaded with fresh vegetables, crunchy textures, and high-quality proteins like grilled chicken, quinoa, and chickpeas. The creamy dressing brings everything together, and it’s easy to customize based on your preferences or what you have in the fridge.

Ingredients:

For the Salad:

• 1 cup cooked quinoa (you can use rice or farro as a substitute)

• 1 chicken breast (grilled or roasted, diced)

• 1/2 cup cooked chickpeas (or canned, drained, and rinsed)

• 1/2 cup cherry tomatoes, halved

• 1/2 cucumber, diced

• 1/4 red onion, thinly sliced

• 1/2 avocado, sliced

• 1/4 cup shredded carrots

• 2-3 cups mixed greens (spinach, arugula, or lettuce)

• 1/4 cup feta cheese (optional, can use dairy-free feta for a vegan version)

• 1 tbsp pumpkin seeds or sunflower seeds (optional, for crunch)

For the Dressing:

• 2 tbsp olive oil

• 1 tbsp lemon juice (or apple cider vinegar)

• 1 tsp Dijon mustard

• 1 tsp honey (or maple syrup for vegan)

• 1/2 tsp garlic powder

• Salt and pepper, to taste

• 1 tsp dried oregano (optional)

Instructions:

1. Prepare the Ingredients:

   • If you haven’t already, cook the quinoa according to package instructions. Let it cool.

   • Grill or roast the chicken breast, season with salt and pepper, and dice it into bite-sized pieces.

   • If using canned chickpeas, drain and rinse them.

   • Slice the cherry tomatoes, cucumber, red onion, and avocado.

2. Assemble the Salad Bowl:

   • In a large bowl or plate, layer the mixed greens as the base.

   • Add a scoop of quinoa in the center of the greens.

   • Arrange the grilled chicken, chickpeas, tomatoes, cucumber, onion, avocado, and shredded carrots around the quinoa.

   • Sprinkle the feta cheese (if using) and seeds on top for some extra texture and flavor.

3. Make the Dressing:

   • In a small bowl or jar, combine the olive oil, lemon juice (or vinegar), Dijon mustard, honey, garlic powder, salt, and pepper. Whisk until the dressing is smooth and emulsified.

   • Taste and adjust seasonings if needed (you can add more lemon, mustard, or honey depending on your preferences).

4. Serve:

   • Drizzle the dressing over the salad just before serving, or serve the dressing on the side.

   • Toss everything together lightly and enjoy!

Q&A

Q: Can I make this salad vegan?

• A: Absolutely! To make it vegan, replace the chicken with tofu or tempeh, and swap out the feta cheese for a plant-based version or simply omit it. You can also use a vegan dressing (just replace the honey with maple syrup).

Q: What other proteins can I add to this salad?

• A: You can easily swap or add other proteins like:

  • Grilled salmon or shrimp

  • Hard-boiled eggs

  • Lentils or edamame (for a vegetarian/vegan option)

  • Grilled steak or turkey

Q: Can I prep this salad in advance?

• A: Yes, you can prep most of the salad ingredients ahead of time. Store the quinoa, veggies, and protein in separate containers in the fridge. Keep the dressing separate until you’re ready to eat to prevent the salad from getting soggy.

Q: How do I make this salad lower-carb?

• A: If you’re looking to cut carbs, you can omit the quinoa and chickpeas and increase the amount of protein (like adding more chicken or a hard-boiled egg) or extra veggies like leafy greens, cucumber, and peppers.

Q: What other vegetables could I add to this salad?

• A: You can customize the salad with other veggies like bell peppers, roasted sweet potatoes, beets, or even roasted Brussels sprouts. The sky’s the limit!

Q: How can I make this salad spicier?

• A: If you like some heat, you can add:

  • Sliced jalapeños or chili flakes

  • A spicy dressing with a bit of Sriracha or hot sauce

  • A sprinkle of cayenne pepper over the chicken or chickpeas before roasting/grilling

Q: Can I use a store-bought dressing?

• A: Yes, feel free to use your favorite store-bought dressing if you’re short on time. A balsamic vinaigrette, tahini dressing, or lemon-tahini dressing would also pair great with this salad.