Warrior Salad
Fuel your body and ignite your taste buds with this vibrant and nutrient-packed Warrior Salad! A hearty blend of protein-rich grilled chicken, fiber-boosting quinoa, and super greens like kale and baby spinach provide the foundation for this satisfying dish. Bursting with color and crunch, it features juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, creamy avocado, and toasted almonds for a luxurious medley of textures. A tangy homemade dressing made with olive oil, lemon juice, honey, and Dijon mustard ties it all together, while a sprinkle of feta cheese adds a savory kick. Perfect as a wholesome lunch or a refreshing dinner, this easy-to-make salad comes together in just 35 minutes and serves up bold flavors and balanced nutrition in every bite. A true warrior’s meal, this salad is ideal for health-conscious foodies seeking a delicious, protein-packed recipe!
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Recipe Information
Ingredients
- 4 cups baby spinach
- 2 cups kale
- 2 pieces grilled chicken breast
- 1 cup quinoa
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large red bell pepper
- 1 large avocado
- 1 cup almonds
- 0.5 cup feta cheese
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the quinoa according to the package instructions and let it cool to room temperature.
Chop the kale into bite-sized pieces and massage it with a pinch of salt for 1-2 minutes to soften the texture.
Slice the grilled chicken breasts into thin strips.
Cut the cherry tomatoes in half, dice the cucumber, and chop the red bell pepper into small pieces.
Cut the avocado into cubes.
Toast the almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly browned and fragrant. Set aside to cool.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
In a large salad bowl, combine the spinach, kale, cooled quinoa, cherry tomatoes, cucumber, red bell pepper, avocado, and toasted almonds.
Add the grilled chicken and sprinkle with feta cheese.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for up to 1 hour for a chilled salad.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 13.6 g | 48% | |
| Total Sugars | 11.4 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 286 mg | 22% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 905 mg | 19% | |
*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.
