Today’s the day to fuel your body with a salad that’s as nutritious as it is delicious. This protein-packed marvel is your ticket to a satisfying meal that keeps you full and energized.
Why This Recipe Works
- High-quality protein sources like chicken and quinoa keep you full and support muscle repair.
- Fresh veggies add crunch and a rainbow of nutrients.
- A homemade dressing brings it all together with zesty flavors without the added sugars of store-bought versions.
Ingredients
- 2 cups cooked quinoa, cooled
- 1 lb grilled chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prep Your Proteins
Start by ensuring your quinoa and chicken are ready to go. If you’re cooking quinoa from scratch, let it cool to room temperature to avoid wilting the veggies. Dice your grilled chicken into bite-sized pieces for easy eating.
Step 2: Chop Your Veggies
Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Uniform pieces ensure every bite is packed with flavor and texture.
Step 3: Whisk Together the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed. This dressing is simple but packs a punch.
Step 4: Combine All Ingredients
In a large mixing bowl, combine the quinoa, chicken, tomatoes, cucumber, and red onion. Drizzle the dressing over the top and toss gently to coat everything evenly.
Step 5: Serve and Enjoy
Divide the salad among plates or containers if meal prepping. This salad is best enjoyed fresh but can be stored in the fridge for up to 3 days.
Tips and Tricks
For an extra protein boost, add a handful of chickpeas or black beans. If you’re not a fan of quinoa, brown rice or farro make great substitutes. To save time, use rotisserie chicken instead of grilling your own. For a creamier dressing, add a tablespoon of Greek yogurt. Always taste your dressing before adding it to the salad to ensure the flavors are balanced.
Recipe Variations
- Swap chicken for grilled shrimp or tofu for a different protein source.
- Add avocado for healthy fats and creaminess.
- Include nuts or seeds for added crunch and nutrients.
- Use different herbs like cilantro or basil to change up the flavor profile.
- Try a different dressing, such as balsamic vinaigrette or tahini lemon.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad holds up well in the fridge for up to 3 days. Just wait to add the dressing until you’re ready to eat to keep the veggies crisp.
Is this salad keto-friendly?
While quinoa is not keto-friendly, you can substitute it with cauliflower rice to make this salad fit a keto diet.
Can I use a different protein?
Yes, feel free to use any protein you like. Grilled shrimp, tofu, or even hard-boiled eggs would work great in this salad.
Summary
This Power-Packed Protein Salad is a versatile, nutritious meal that’s perfect for lunch, dinner, or meal prep. With simple ingredients and easy steps, it’s a foolproof way to enjoy a healthy, protein-rich dish.
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