High Protein Asian Style Salad

Fuel your day with this vibrant and nutrient-packed High Protein Asian Style Salad, a perfect balance of bold flavors and wholesome ingredients designed to satisfy and energize. Featuring tender grilled chicken breasts, protein-rich quinoa, and edamame, this salad is layered with crisp mixed greens, crunchy red bell peppers, julienned carrots, and refreshing cucumber slices. Tossed in a tangy-sweet sesame soy dressing with hints of lime and ginger, and finished with toasted sesame seeds and fresh cilantro, every bite bursts with Asian-inspired zest. Ready in under an hour, this salad serves as a hearty, protein-packed main dish or a flavorful side, perfect for healthy meal prep or a quick, refreshing dinner.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 cup Quinoa
• 2 cups Water
• 4 cups Mixed salad greens
• 1 cup Edamame (shelled)
• 1 whole Red bell pepper
• 2 medium Carrots
• 1 medium Cucumber
• 2 tablespoons Toasted sesame seeds
• 0.25 cup Chopped cilantro
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 2 tablespoons Lime juice
• 1 tablespoon Honey
• 2 tablespoons Sesame oil
• 1 teaspoon Grated ginger
• 1 whole Garlic clove, minced

Directions

Step 1

Begin by cooking the quinoa: Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 2

While the quinoa is cooking, prepare the chicken breasts. Preheat a grill or a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Grill or saute them for about 6-7 minutes on each side or until cooked through and the internal temperature reaches 165°F (74°C). Once done, let them rest for 5 minutes before slicing them into thin strips.

Step 3

In a small saucepan, boil water and add shelled edamame. Cook for 3-4 minutes until tender, then drain and set aside.

Step 4

Prepare the vegetables: thinly slice the red bell pepper, julienne the carrots, and slice the cucumber into half-moons.

Step 5

In a large mixing bowl, combine the mixed salad greens, cooked quinoa, edamame, sliced chicken, bell pepper, carrots, and cucumber.

Step 6

Prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, honey, sesame oil, grated ginger, and minced garlic until well combined.

Step 7

Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.

Step 8

Finally, sprinkle the toasted sesame seeds and chopped cilantro over the top.

Step 9

Serve the salad immediately as a main course or side dish. Enjoy!

Nutrition Facts

Serving size	(2015.4g)

Amount per serving	% Daily Value*
Calories	1970.2

Total Fat 71.1g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 12.1g
Cholesterol 295.8mg	0%
Sodium 3365.4mg	0%
Total Carbohydrate 170.4g	0%
Dietary Fiber 21.8g	0%
Total Sugars 38.0g
Protein 168.8g	0%

Vitamin D 3.5IU	0%
Calcium 514.2mg	0%
Iron 18.2mg	0%
Potassium 3595.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 33.8%

Carbs: 34.1%