Name: High-Protein Chicken & Quinoa Power Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 large boneless skinless chicken breasts (about 500g total); 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 6 cups mixed salad greens (arugula, spinach, romaine); 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/3 cup red onion, thinly sliced; 1/2 cup cooked quinoa; 1/4 cup feta cheese, crumbled; 1/4 cup roasted sunflower seeds; 1/4 cup Greek yogurt; 1 tbsp lemon juice; 1 tbsp Dijon mustard; 1 tbsp chopped fresh dill

High-Protein Chicken & Quinoa Power Salad

CinnamonCinnamon6514

This high-protein salad is a meal in itself—vibrant, filling, and packed with flavor. Juicy spiced chicken breast sits atop a bed of crisp greens, colorful vegetables, and nutty quinoa, while feta and sunflower seeds add creamy and crunchy contrast. The Greek yogurt-dill dressing is tangy and refreshing, tying everything together beautifully. This salad is perfect for meal prep, a hearty lunch, or a light dinner. It’s Instagram-worthy, nutrient-dense, and sure to keep you satisfied for hours with its impressive protein punch.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and black pepper. Place on the baking sheet.
Bake chicken for 18-20 minutes or until cooked through (internal temp 165°F/74°C). Let rest for 5 minutes, then slice thinly.
While chicken cooks, assemble salad: In a large bowl, toss salad greens, cherry tomatoes, cucumber, red onion, cooked quinoa, feta, and sunflower seeds.
In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, and fresh dill. Add a splash of water if needed to thin.
Divide salad among four bowls. Top each with sliced chicken.
Drizzle with yogurt-dill dressing just before serving. Enjoy immediately, or store components separately for meal prep.