Skinny Protein Salad
Light, nutritious, and bursting with fresh flavors, the Skinny Protein Salad is the ultimate guilt-free meal that doesn’t skimp on taste. Packed with lean protein from tender, skinless chicken breast and nutrient-rich quinoa, this vibrant salad is elevated with a mix of fresh baby spinach, juicy cherry tomatoes, crisp cucumber, and creamy avocado. A hint of tangy red onion and optional crumbles of feta cheese add depth, while a zesty homemade dressing of olive oil, lemon juice, Dijon mustard, and honey ties everything together. Ready in just 30 minutes, this high-protein, low-calorie salad is perfect for meal prep or a quick, wholesome lunch. Garnished with fresh parsley for a finishing touch, it’s a healthy and satisfying dish that will energize your day! Keywords: skinny protein salad, high-protein salad, healthy meal, quinoa chicken salad, quick healthy recipes.
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Recipe Information
Ingredients
- 200 grams skinless cooked chicken breast
- 1 cup quinoa
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large avocado
- 0.5 medium red onion
- 50 grams feta cheese (optional)
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse 1 cup of quinoa thoroughly under cold water. In a saucepan, combine the quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes or until the water is absorbed. Remove from heat and let cool.
While the quinoa is cooking, shred or dice the cooked chicken breast into bite-sized pieces and set aside.
Wash and prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, finely slice the red onion, and chop the avocado into cubes.
In a large salad bowl, combine the baby spinach, cooked and cooled quinoa, chicken, cherry tomatoes, cucumber, red onion, avocado, and crumbled feta cheese (if using).
Chop the parsley finely and sprinkle it over the salad for a fresh burst of flavor.
To prepare the dressing, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl until well combined.
Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.
Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for 15 minutes before serving.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 3274 mg | 142% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 18.8 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2491 mg | 53% | |
*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.
