High Protein Strawberry Spinach Salad
Elevate your salad game with this High Protein Strawberry Spinach Salad, a delightful blend of nutritious ingredients and fresh flavors! Packed with tender grilled chicken, protein-rich quinoa, vibrant spinach leaves, and juicy strawberries, this recipe is a perfect balance of health and taste. The addition of slivered almonds and optional creamy feta cheese provides extra texture and richness, while a tangy homemade balsamic vinaigrette ties it all together in exquisite harmony. Ready in just 30 minutes, this salad is ideal for meal prep, post-workout refueling, or a wholesome lunch. Bursting with protein, antioxidants, and a hint of sweetness, it’s a refreshing choice for anyone seeking a nourishing yet satisfying meal.
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Recipe Information
Ingredients
- 6 cups spinach leaves
- 1.5 cups fresh strawberries
- 0.5 cup quinoa
- 2 pieces grilled chicken breast
- 0.25 cup slivered almonds
- 0.25 cup feta cheese (optional)
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1.5 teaspoons honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the quinoa: Rinse 1/2 cup of quinoa under cold water, then combine it with 1 cup of water in a medium saucepan. Bring to a boil, reduce the heat to low, and cover. Simmer for about 12-15 minutes or until the water is absorbed. Remove from the heat, fluff with a fork, and let cool.
While the quinoa cooks, prepare the grilled chicken: Season the chicken breasts with a pinch of salt and black pepper. Heat a grill pan or outdoor grill to medium-high heat. Cook the chicken for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice into thin strips.
Wash and prep the salad ingredients: In a large salad bowl, combine the spinach leaves with the sliced strawberries. Add the cooled quinoa, slivered almonds, and feta cheese (if using).
Make the vinaigrette: In a small mixing bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
Assemble the salad: Drizzle the vinaigrette over the salad ingredients. Toss gently to combine, being careful not to crush the strawberries.
Serve: Divide the salad into four servings. Top each portion with sliced grilled chicken. Enjoy immediately!
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 29.9 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2758 mg | 59% | |
*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.
