Feeds an Army Salad
Perfect for large gatherings or meal prepping, the "Feeds an Army Salad" is a vibrant, crowd-pleasing dish that combines fresh greens, hearty proteins, and Mediterranean flavors. Packed with crisp romaine lettuce, baby spinach, juicy cherry tomatoes, crunchy cucumbers, and tender shredded chicken, this salad is as nutritious as it is satisfying. Nutty quinoa, tangy feta cheese, and briny Kalamata olives add delightful texture and bold flavor, while a zesty homemade lemon Dijon vinaigrette ties it all together. Ready in just under 45 minutes and serving up to 30 people, this recipe is ideal for potlucks, family reunions, or any occasion that calls for a refreshing, wholesome dish on a grand scale.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 heads Romaine lettuce
- 10 cups Baby spinach
- 4 pints Cherry tomatoes
- 4 large Cucumber
- 8 large Carrots
- 6 medium Red bell peppers
- 2 large Red onion
- 4 cups Cooked quinoa
- 6 cups Cooked and shredded chicken breast
- 3 cups Feta cheese crumbles
- 2 cups Kalamata olives
- 1 cup Lemon juice
- 1 cup Extra virgin olive oil
- 4 tablespoons Honey
- 4 tablespoons Dijon mustard
- 4 cloves Garlic cloves, minced
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
Instructions
Wash and dry the romaine lettuce and baby spinach. Chop the romaine leaves into bite-size pieces, and place both greens into an extra-large salad bowl or mixing tub.
Halve the cherry tomatoes and thinly slice the cucumbers, carrots, red bell peppers, and red onions. Add them to the greens.
If not already prepared, cook the quinoa according to package instructions and allow it to cool. Add the cooked quinoa to the salad bowl.
Add the cooked, shredded chicken breast to the mixture.
Sprinkle feta cheese crumbles and Kalamata olives over the salad.
To prepare the dressing, combine lemon juice, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified.
Pour the dressing over the salad just before serving. Toss everything thoroughly to distribute the ingredients and dressing evenly.
Serve immediately or keep the salad chilled in the refrigerator until ready to serve. Ensure any leftovers are stored in an airtight container.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.0 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
