High Protein Chop Salad
Elevate your lunch or dinner routine with this flavorful High Protein Chop Salad, packed with nutrient-rich ingredients and vibrant, Mediterranean-inspired flavors. This hearty yet refreshing dish features tender, pan-seared chicken breast, fluffy cooked quinoa, and creamy chickpeas, all tossed with crisp veggies like cucumber, cherry tomatoes, and red bell pepper. A tangy lemon-parsley dressing ties everything together beautifully, while crumbles of feta cheese add a savory finish. Perfect for meal prep or serving a crowd, this protein-packed salad is a deliciously balanced option ready in under 40 minutes. Whether enjoyed freshly tossed or chilled for bold, melded flavors, this dish is a wholesome, crave-worthy delight.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup quinoa
- 2 cups water
- 1 15-ounce can canned chickpeas
- 1 medium red bell pepper
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup feta cheese
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by rinsing the quinoa under cold water. Add 1 cup of quinoa to a medium saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water has been absorbed. Fluff with a fork and let cool.
While the quinoa is cooking, season the chicken breasts with salt and black pepper. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Cook the chicken for about 6-8 minutes on each side or until fully cooked and golden brown. Let it rest before chopping into bite-sized pieces.
Rinse and drain the chickpeas well.
Chop the red bell pepper, cucumber, cherry tomatoes, and red onion into small, bite-sized pieces. Finely chop the fresh parsley.
In a large mixing bowl, combine the cooked quinoa, chopped chicken, chickpeas, bell pepper, cucumber, tomatoes, and red onion.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, chopped parsley, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Pour the dressing over the salad ingredients and toss everything until well combined.
Gently fold in the feta cheese. Taste and adjust the seasoning as needed.
Serve immediately or refrigerate for an hour before serving for the flavors to meld.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 5292 mg | 230% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 25.7 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 688 mg | 53% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2720 mg | 58% | |
*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.
