Healthy Recipe: High-Protein Power Salad

A simple, no-garbage salad built for real nutrition — lean protein, good fats, and a light vinaigrette instead of croutons and creamy dressing. Serves 2.

Ingredients

•        4 cups chopped romaine or mixed greens

•        8 oz cooked chicken breast, sliced

•        1 cup canned chickpeas, rinsed and drained

•        1 cup cherry tomatoes, halved

•        ½ cup cucumber, diced

•        ¼ cup crumbled feta cheese

•        2 tbsp extra virgin olive oil

•        1 lemon, juiced

•        ¼ tsp salt

•        ¼ tsp black pepper

Directions

1.      Add the greens to a large bowl.

2.      Top with the chicken and chickpeas — this is where the staying power comes from.

3.      Scatter on the tomatoes, cucumber, and feta.

4.      Whisk together the olive oil, lemon juice, salt, and pepper in a separate small bowl or jar.

5.      Serve right away or refrigerate the salad and dressing separately. Toss them together only when you’re ready to eat — dressing the whole batch ahead of time leaves you with soggy leftovers.

Notes: Dress only what you’ll eat right away. Keep dressing on the side and add it just before serving so leftovers stay crisp.

Swap the chicken for grilled salmon, shrimp, or tofu. Swap feta for a sprinkle of hemp seeds or walnuts for dairy-free. Skip the cheese and use half the oil for a lighter version.

Nutrition Info per serving: Calories: 425, Protein: 33g, Fat: 20g, Carbohydrates: 23g, Fiber: 6g

Estimates are based on the ingredients above and will vary with brands, portion sizes, and any swaps you make.