Description
A fresh, filling salad packed with lean chicken breast and protein-rich toppings such as boiled eggs and chickpeas. This easy-to-assemble high protein salad is perfect for a nutritious lunch, meal prep, or a post-workout meal, providing a balanced combination of vegetables, protein, and healthy fats.
Ingredients
Salad Ingredients
- 1 cup cooked chicken breast, sliced
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 2 boiled eggs, halved
- 1/2 cup chickpeas or edamame
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Base: Arrange the mixed salad greens evenly in a large bowl or on a serving platter to form the salad base.
- Add Protein & Veggies: Top the greens with sliced cooked chicken breast, halved cherry tomatoes, sliced cucumber, halved boiled eggs, and chickpeas or edamame, distributing evenly over the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the dressing is well combined and emulsified.
- Dress & Toss: Drizzle the dressing over the assembled salad, then gently toss everything together to coat the ingredients evenly with the dressing just before serving.
Notes
- You can substitute chickpeas with cooked quinoa for a different texture and additional protein.
- The salad keeps well refrigerated for up to 2 days, making it excellent for meal prep.
- For extra flavor, consider adding fresh herbs like parsley or basil.
- If preferred, swap edamame for chickpeas to vary protein sources.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Modern
