Chopped Power Salad with Chicken
A hearty, nutrient-packed salad that’s both satisfying and refreshing. This chopped power salad features lean grilled chicken, colorful vegetables, hearty grains, and a zesty homemade vinaigrette. It’s perfect for meal prep, light dinners, or protein-rich lunches.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Salad:
2 grilled chicken breasts, chopped (about 2 cups)
2 cups kale, finely chopped
2 cups romaine lettuce, chopped
1 cup cooked quinoa (or brown rice)
1/2 cup red cabbage, shredded
1/2 cup carrots, shredded or julienned
1 red bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup pumpkin seeds or sunflower seeds
1/4 cup crumbled feta or goat cheese (optional)
1/4 cup dried cranberries or raisins (optional)
1 avocado, diced
For the Dressing:
3 tbsp olive oil
2 tbsp apple cider vinegar or lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
1 tbsp honey or maple syrup
Salt and pepper to taste
Instructions
1. Prepare the Chicken:
Grill, bake, or pan-sear the chicken breasts until cooked through (internal temp of 165°F / 74°C). Let rest, then chop into bite-sized pieces.
2. Cook the Grain:
Prepare quinoa or brown rice according to package instructions. Let cool slightly.
3. Chop the Veggies:
Finely chop kale, romaine, cabbage, carrots, bell pepper, and halve the tomatoes. Massage the kale with a little olive oil for a softer texture.
4. Make the Dressing:
In a small bowl or jar, whisk together olive oil, vinegar/lemon juice, mustard, garlic, honey, salt, and pepper.
5. Assemble the Salad:
In a large bowl, combine all salad ingredients. Toss with the dressing until well coated.
6. Top & Serve:
Sprinkle seeds, cheese, cranberries, and diced avocado on top. Serve immediately or chill for later.
Tips & Notes
Meal Prep Friendly: Store salad (without dressing or avocado) in an airtight container for up to 3 days.
Massage Kale: This helps reduce bitterness and makes it more tender.
Vegan Version: Omit chicken and cheese, add chickpeas or tempeh.
Low Carb Option: Swap quinoa for cauliflower rice.
Add Crunch: Add crushed tortilla chips or roasted chickpeas.
Frequently Asked Questions (FAQs)
Q: Can I use rotisserie chicken?
A: Absolutely! It’s a great time-saver and works just as well.
Q: What’s a good dairy-free substitute for cheese?
A: Try nutritional yeast or a vegan cheese crumble.
Q: Can I make the dressing ahead?
A: Yes, it keeps well in the fridge for up to a week.
Q: How do I store leftovers?
A: Keep salad and dressing separate. Store in airtight containers for up to 3 days. Add avocado just before serving.
Q: Can I use a different protein?
A: Yes, grilled tofu, chickpeas, or hard-boiled eggs all work well.
Nutritional Value
Calories: 420 kcal
Protein: 28 g
Carbohydrates: 26 g
Fiber: 8 g
Fat: 24 g
Saturated Fat: 4 g
Sugar: 7 g
Sodium: 310 mg