High Protein Strawberry Spinach Salad

Elevate your lunch or dinner routine with this High Protein Strawberry Spinach Salad, a refreshing and nutrient-packed dish that's as beautiful as it is delicious. Packed with vibrant spinach leaves, juicy fresh strawberries, fluffy quinoa, and tender grilled chicken breast, this salad strikes the perfect balance between flavors and textures. A sprinkle of slivered almonds adds a satisfying crunch, while optional creamy feta cheese takes the dish to the next level. Drizzled with a tangy yet slightly sweet balsamic vinaigrette made from scratch, this salad is a wholesome, protein-rich option ideal for meal prep or a light yet filling meal. Quick to prepare in just 30 minutes, this recipe features superfoods and lean protein, making it perfect for healthy eating enthusiasts. Whether you're looking for a post-workout meal or a flavorful salad to impress at a gathering, this High Protein Strawberry Spinach Salad is sure to delight!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 cups spinach leaves
• 1.5 cups fresh strawberries
• 0.5 cup quinoa
• 2 pieces grilled chicken breast
• 0.25 cup slivered almonds
• 0.25 cup feta cheese (optional)
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1.5 teaspoons honey
• 1 teaspoon Dijon mustard
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cook the quinoa: Rinse 1/2 cup of quinoa under cold water, then combine it with 1 cup of water in a medium saucepan. Bring to a boil, reduce the heat to low, and cover. Simmer for about 12-15 minutes or until the water is absorbed. Remove from the heat, fluff with a fork, and let cool.

Step 2

While the quinoa cooks, prepare the grilled chicken: Season the chicken breasts with a pinch of salt and black pepper. Heat a grill pan or outdoor grill to medium-high heat. Cook the chicken for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice into thin strips.

Step 3

Wash and prep the salad ingredients: In a large salad bowl, combine the spinach leaves with the sliced strawberries. Add the cooled quinoa, slivered almonds, and feta cheese (if using).

Step 4

Make the vinaigrette: In a small mixing bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.

Step 5

Assemble the salad: Drizzle the vinaigrette over the salad ingredients. Toss gently to combine, being careful not to crush the strawberries.

Step 6

Serve: Divide the salad into four servings. Top each portion with sliced grilled chicken. Enjoy immediately!

Nutrition Facts

Serving size	(959.7g)

Amount per serving	% Daily Value*
Calories	1563.7

Total Fat 80.6g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 6.3g
Cholesterol 312.6mg	0%
Sodium 3086.6mg	0%
Total Carbohydrate 95.7g	0%
Dietary Fiber 12.4g	0%
Total Sugars 29.9g
Protein 114.5g	0%

Vitamin D 0IU	0%
Calcium 637.6mg	0%
Iron 12.0mg	0%
Potassium 2758.1mg	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: 46.3%

Protein: 29.2%

Carbs: 24.4%