High Protein Chop Salad

Packed with lean protein and vibrant vegetables, this High Protein Chop Salad is a nutrient-dense powerhouse perfect for lunch, dinner, or meal prep. Combining juicy sautéed chicken breast, fluffy quinoa, and hearty chickpeas, this salad boasts a trio of protein sources that will keep you energized and satisfied. Crisp red bell pepper, refreshing cucumber, sweet cherry tomatoes, and a pop of red onion add both texture and a rainbow of flavors, while tangy feta cheese brings a creamy, savory finish. Tossed in a zesty homemade lemon and olive oil dressing with fresh parsley, this salad is as delicious as it is wholesome. Ready in just 40 minutes and perfect for four servings, this customizable dish is ideal for anyone looking for a balanced, high-protein meal that doesn't skimp on flavor.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Rinse and drain the chickpeas well.

Step 4

Chop the red bell pepper, cucumber, cherry tomatoes, and red onion into small, bite-sized pieces. Finely chop the fresh parsley.

Step 5

In a large mixing bowl, combine the cooked quinoa, chopped chicken, chickpeas, bell pepper, cucumber, tomatoes, and red onion.

Step 6

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.

Step 7

Pour the dressing over the salad ingredients and toss everything until well combined.

Step 8

Gently fold in the feta cheese. Taste and adjust the seasoning as needed.

Step 9

Serve immediately or refrigerate for an hour before serving for the flavors to meld.

Nutrition Facts

Serving size	2028.6 grams (2028.6g)

Amount per serving	% Daily Value*
Calories	1998

Total Fat 86.00g	110%
Saturated Fat 19.70g	99%
Polyunsaturated Fat 5.70g
Cholesterol 273mg	91%
Sodium 5292mg	230%
Total Carbohydrate 184.50g	67%
Dietary Fiber 23.00g	82%
Total Sugars 25.70g
Protein 124.40g	249%

Vitamin D 12IU	60%
Calcium 688mg	53%
Iron 13mg	74%
Potassium 2720mg	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.

Source of Calories

Fat: 38.5%

Protein: 24.8%

Carbs: 36.7%