Prep Time 15 Min
Cook Time 20 Min
Servings4 servings People
Calories320 kcal
Plenty of people have salad alongside their regular meals, some count it as part of their eating plan. Others just steer clear because it doesn’t appeal. I’ve found that slipping a simple salad into daily routines makes a difference without much effort. The mix of different veggies and colors pulls in more vitamins and minerals than you’d think. Making it at home lets you keep salt and extras low—no heavy cheese or fatty bits like at restaurants. Stick to a variety of greens, tomatoes, carrots, cucumbers. It keeps things light but substantial.
To turn it into a full meal, toss in some cooked quinoa or brown rice, or grilled chicken like I do most times. I usually prep this for lunch midweek, chopping veggies while dinner simmers. Last batch, I overcooked the quinoa a bit—it got mushy—but still tasted fine mixed in. Takes under 40 minutes if you’ve got the chicken grilled ahead. Eat it right away for crispness, or stash for tomorrow. Works with whatever produce is on hand.
To turn it into a full meal, toss in some cooked quinoa or brown rice, or grilled chicken like I do most times. I usually prep this for lunch midweek, chopping veggies while dinner simmers. Last batch, I overcooked the quinoa a bit—it got mushy—but still tasted fine mixed in. Takes under 40 minutes if you’ve got the chicken grilled ahead. Eat it right away for crispness, or stash for tomorrow. Works with whatever produce is on hand.
(Nutrient-Packed Daily Salad )
Ingredients
- 4 cups mixed leafy greens, chopped
- 2 medium tomatoes, diced
- 2 carrots, grated
- 2 cucumbers, sliced
- 1 cup cooked quinoa
- 12 oz grilled chicken breast, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Rinse quinoa and cook in 2 cups water for 15 minutes until tender. Spread out to cool.
- Grill chicken seasoned with salt and pepper, 6-7 minutes each side. Rest, then slice.
- Prep veggies: chop greens, dice tomatoes, grate carrots, slice cucumbers in a big bowl.
- Mix in quinoa and chicken.
- Stir oil, lemon, salt, pepper. Dress and toss gently.
Why You’ll Love This Recipe
- Throws together fast with basic fridge staples.
- Crunch from raw veggies balances the softer grains and chicken.
- Fills you up for lunch without weighing you down later.
Chef’s Tips for Perfection
- Grate carrots instead of slicing—they blend better and add moisture without sogginess.
- Cool quinoa fully before mixing, or it wilts the greens.
- Swap chicken for chickpeas if you want it vegetarian next time.
Storage and Reheating
Store undressed salad in an airtight container in the fridge up to 2 days. Add dressing when serving. No need to reheat—just let it sit out 10 minutes.
Nutritional Notes
About 320 calories per serving. Has roughly 8g fiber, vitamins A and C from the veggies, some potassium.
