Chopped power salad with chicken is a nutritious and satisfying meal packed with lean protein, fresh vegetables, and wholesome toppings. This salad is ideal for meal prep, lunch, or a quick dinner. With a vibrant mix of textures and a tangy homemade dressing, it’s as delicious as it is good for you.
Ingredients
For the Salad:
- 2 cups cooked chicken breast (chopped or shredded)
- 4 cups mixed greens (spinach, kale, arugula, or romaine)
- 1 cup quinoa (cooked and cooled)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/4 cup shredded carrots
- 1/4 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup crumbled feta cheese
- 1/4 cup roasted sunflower seeds or pepitas
- 1 avocado (sliced or cubed)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic (minced)
- Salt and pepper (to taste)
Preparation
Cook the Chicken and Quinoa
- If not already cooked, season chicken breast with salt, pepper, and your choice of spices (e.g., paprika or Italian seasoning). Grill, bake, or pan-sear until fully cooked. Let cool, then chop or shred.
- Cook quinoa according to package instructions. Let it cool completely.
Make the Dressing
- In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
Assemble the Salad
- In a large salad bowl, combine the mixed greens, cooked quinoa, chicken, cherry tomatoes, cucumber, shredded carrots, red bell pepper, and red onion.
- Top with crumbled feta, roasted sunflower seeds or pepitas, and avocado slices.
Add the Dressing
- Drizzle the dressing over the salad just before serving. Toss gently to coat all ingredients evenly.
Variations
- Vegetarian Power Salad: Skip the chicken and replace it with roasted chickpeas or cubed tofu for a plant-based option.
- Mediterranean Twist: Add olives and swap the dressing for a lemon-tahini sauce.
- Spicy Kick: Sprinkle crushed red pepper or drizzle sriracha over the salad for added heat.
Cooking Note
- For meal prep, store the dressing separately to prevent the salad from getting soggy.
- Use pre-cooked rotisserie chicken for a quicker version of this recipe.
Serving Suggestions
- Serve as a hearty main dish for lunch or dinner.
- Pair with whole-grain bread or a side of soup for a balanced meal.
- Enjoy it as a pre- or post-workout meal for a protein-packed boost.
Tips
- Massage the kale leaves with a little olive oil if using to make them softer and less bitter.
- Add seasonal fruits like sliced strawberries or pomegranate seeds for a touch of sweetness.
- Double the dressing recipe to have extra on hand for other salads or marinades.
Prep Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)**
- Calories: 400
- Protein: 35g
- Fat: 20g
- Carbohydrates: 25g
- Sodium: 320mg
FAQs
Can I make this salad ahead of time?
Yes! Assemble the salad without the dressing and avocado. Store in an airtight container and add the dressing and avocado just before serving.
What other proteins can I use?
Grilled salmon, shrimp, or even hard-boiled eggs are excellent alternatives to chicken.
Can I make the salad gluten-free?
Absolutely! Quinoa is naturally gluten-free, and all other ingredients fit into a gluten-free diet.
Conclusion
Chopped power salad with chicken is a wholesome, delicious way to fuel your day. Its vibrant mix of protein, grains, and vegetables creates a perfect balance of flavors and nutrients. Whether you’re looking for a quick meal or prepping for the week, this recipe is sure to satisfy and energize. Try it today and enjoy every bite!