Description
This vibrant and satisfying salad is packed with lean protein, fresh vegetables, and a zesty lemon-herb dressing. Perfect for a light yet filling summer meal.
Ingredients
- 1 lb boneless, skinless chicken breast, cooked and diced/shredded
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cooked quinoa, cooled
- 5 oz (about 5 cups) mixed greens (spinach, arugula, or your favorite blend)
- 1 cup cherry tomatoes, halved
- 1/2 large cucumber, diced
- 1 bell pepper (any color), diced
- 1 ripe avocado, diced
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp fresh chopped dill or parsley (or 1 tsp dried)
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prepare Proteins: Cook chicken and quinoa if not already done. Let both cool completely. Rinse and drain chickpeas.
- 2. Chop Vegetables: Halve cherry tomatoes, dice cucumber, bell pepper, and avocado.
- 3. Assemble Salad Base: In a large bowl, place the mixed greens.
- 4. Layer Ingredients: Arrange the diced chicken, chickpeas, quinoa, cherry tomatoes, cucumber, bell pepper, and avocado over the greens.
- 5. Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, herbs, salt, and pepper until emulsified.
- 6. Dress and Serve: Drizzle dressing over the salad just before serving. Gently toss to combine and enjoy immediately.
- Prep Time: 20 mins
- Cook Time: 25 mins (if cooking chicken/quinoa from scratch)