High Protein Asian Style Salad
Elevate your salad game with this High Protein Asian Style Salad, a vibrant, nutrient-packed dish that’s as delicious as it is wholesome. Loaded with tender grilled chicken, fluffy quinoa, and crisp mixed salad greens, this recipe is brimming with protein to keep you full and energized. Crunchy red bell peppers, sweet julienned carrots, and refreshing cucumber slices add a vibrant medley of textures, while edamame and toasted sesame seeds bring an unmistakable Asian flair. A tangy homemade dressing made with soy sauce, lime juice, sesame oil, and fresh ginger ties everything together with bold, zesty flavors. Ideal as a satisfying main course or a stunning side dish, this salad is perfect for meal prep, healthy lunches, or impressing guests with its colorful presentation. Ready in just 45 minutes, it’s the ultimate combination of fast, fresh, and flavorful!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Quinoa
- 2 cups Water
- 4 cups Mixed salad greens
- 1 cup Edamame (shelled)
- 1 whole Red bell pepper
- 2 medium Carrots
- 1 medium Cucumber
- 2 tablespoons Toasted sesame seeds
- 0.25 cup Chopped cilantro
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 2 tablespoons Sesame oil
- 1 teaspoon Grated ginger
- 1 whole Garlic clove, minced
Instructions
Begin by cooking the quinoa: Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa is cooking, prepare the chicken breasts. Preheat a grill or a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Grill or saute them for about 6-7 minutes on each side or until cooked through and the internal temperature reaches 165°F (74°C). Once done, let them rest for 5 minutes before slicing them into thin strips.
In a small saucepan, boil water and add shelled edamame. Cook for 3-4 minutes until tender, then drain and set aside.
Prepare the vegetables: thinly slice the red bell pepper, julienne the carrots, and slice the cucumber into half-moons.
In a large mixing bowl, combine the mixed salad greens, cooked quinoa, edamame, sliced chicken, bell pepper, carrots, and cucumber.
Prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, honey, sesame oil, grated ginger, and minced garlic until well combined.
Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
Finally, sprinkle the toasted sesame seeds and chopped cilantro over the top.
Serve the salad immediately as a main course or side dish. Enjoy!
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 38.0 g | ||
| Protein | 168.8 g | 338% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3595 mg | 76% | |
*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.
