Protein-Packed Lunch Salad
Between the eggs, chicken, quinoa, and almonds, this salad is packed with protein to keep you feeling full for hours!
It can be tough to eat salads large enough to keep you feeling satiated until dinner time, but this one is full of dense nutrients including protein, fiber, and healthy fats!
Chicken, cooked and sliced
Hard-Boiled Eggs, 2
Sliced Almonds, 1/2 cup
Quinoa, 1/4 cup, cooked
Lettuce or Kale
Olive Oil, 1/2 cup
Balsamic Vinegar, 3 tbsp
Garlic, 1 clove, chopped (or 1/2 tsp Garlic Powder)
Dijon Mustard, 1 tbsp
Honey, 1 tsp
Italian Seasoning (or 1/2 tsp each of Rosemary, Thyme, and Oregano)
1/2 tsp salt
1/8 tsp pepper
The best time to make this salad is when you already have most or all of the ingredients cooked in the fridge. I suggest making it from leftover chicken and quinoa from dinner the previous night.
Otherwise, you’ll want to bake the chicken for 10-20 minutes, cook the quinoa for 10-12 minutes, and hard boil the eggs.
I recommend a balsamic vinaigrette dressing for this salad. Combine the ingredients for the dressing together. I like to use a mason jar and just shake it up. These mason jars from Amazon come in a set of 12. I also use them to store food in the fridge or dry ingredients in my pantry. You can write on the tops with a permanent marker, and they can be cleaned in the dishwasher! I like not having to worry about all of that BPA-free, microwavable nonsense 🙂
I like to throw in an apple for “dessert” as well! 🙂
Note: If you often take salads with you to lunch, these salad kits from Amazon are great when you want to keep toppings and dressings separate from the lettuce. If you don’t bring salads to lunch often, it’s a great reason to start 🙂