Popeye's Favorite Salad
Elevate your salad game with "Popeye's Favorite Salad," a nutrient-packed dish bursting with vibrant flavors and wholesome ingredients. This hearty salad features a bed of fresh spinach leaves, tender slices of pan-seared chicken breast, and fluffy quinoa for a protein-packed base. Juicy cherry tomatoes, crisp red onion, creamy feta cheese, and crunchy slivered almonds add a delightful medley of textures. The real star is the zesty homemade lemon vinaigrette, made with olive oil, fresh lemon juice, garlic, and a touch of honey, tying all the flavors together. Perfect for busy weeknights or a light yet satisfying lunch, this easy-to-make recipe is ready in just 40 minutes and will leave you feeling full and energized. Packed with superfoods and bursting with flavor, this spinach salad recipe is sure to be a healthy favorite in your mealtime rotation!
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Ingredients
- 6 cups fresh spinach
- 2 pieces chicken breast
- 1 cup quinoa
- 2 cups water
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup cherry tomatoes
- 0.5 piece red onion
- 0.5 cup feta cheese
- 0.25 cup slivered almonds
Directions
Step 1
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
Step 2
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside to cool.
Step 3
While the quinoa cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with a pinch of salt and pepper on both sides.
Step 4
Cook the chicken breasts for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet, let rest for 5 minutes, then slice into thin strips.
Step 5
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, honey, salt, and black pepper to make the dressing. Set aside.
Step 6
Halve the cherry tomatoes and thinly slice the red onion.
Step 7
In a large salad bowl, combine the fresh spinach, cooked quinoa, cherry tomatoes, sliced red onion, feta cheese, and slivered almonds.
Step 8
Top the salad with sliced chicken breast and drizzle the lemon vinaigrette over the top.
Step 9
Toss gently to combine and serve immediately.
Nutrition Facts
| Serving size | (1505.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1816.1 |
| Total Fat 95.7g | 0% |
| Saturated Fat 19.8g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 273.1mg | 0% |
| Sodium 4173.3mg | 0% |
| Total Carbohydrate 128.4g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 14.8g | |
| Protein 115.4g | 0% |
| Vitamin D 12IU | 0% |
| Calcium 734.8mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 1622.9mg | 0% |
Source of Calories