Warrior Salad

Fuel your body and ignite your taste buds with this vibrant and nutrient-packed Warrior Salad! A hearty blend of protein-rich grilled chicken, fiber-boosting quinoa, and super greens like kale and baby spinach provide the foundation for this satisfying dish. Bursting with color and crunch, it features juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, creamy avocado, and toasted almonds for a luxurious medley of textures. A tangy homemade dressing made with olive oil, lemon juice, honey, and Dijon mustard ties it all together, while a sprinkle of feta cheese adds a savory kick. Perfect as a wholesome lunch or a refreshing dinner, this easy-to-make salad comes together in just 35 minutes and serves up bold flavors and balanced nutrition in every bite. A true warrior’s meal, this salad is ideal for health-conscious foodies seeking a delicious, protein-packed recipe!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups baby spinach
• 2 cups kale
• 2 pieces grilled chicken breast
• 1 cup quinoa
• 1 cup cherry tomatoes
• 1 medium cucumber
• 1 large red bell pepper
• 1 large avocado
• 1 cup almonds
• 0.5 cup feta cheese
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cook the quinoa according to the package instructions and let it cool to room temperature.

Step 2

Chop the kale into bite-sized pieces and massage it with a pinch of salt for 1-2 minutes to soften the texture.

Step 3

Slice the grilled chicken breasts into thin strips.

Step 4

Cut the cherry tomatoes in half, dice the cucumber, and chop the red bell pepper into small pieces.

Step 5

Cut the avocado into cubes.

Step 6

Toast the almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly browned and fragrant. Set aside to cool.

Step 7

In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.

Step 8

In a large salad bowl, combine the spinach, kale, cooled quinoa, cherry tomatoes, cucumber, red bell pepper, avocado, and toasted almonds.

Step 9

Add the grilled chicken and sprinkle with feta cheese.

Step 10

Drizzle the dressing over the salad and toss gently to combine.

Step 11

Serve immediately or refrigerate for up to 1 hour for a chilled salad.

Nutrition Facts

Serving size	(1641.6g)

Amount per serving	% Daily Value*
Calories	3027.9

Total Fat 187.5g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 12.1g
Cholesterol 325.9mg	0%
Sodium 4441.1mg	0%
Total Carbohydrate 186.4g	0%
Dietary Fiber 43.3g	0%
Total Sugars 36.9g
Protein 155.1g	0%

Vitamin D 12IU	0%
Calcium 1112.0mg	0%
Iron 20.3mg	0%
Potassium 3281.4mg	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: 55.3%

Protein: 20.3%

Carbs: 24.4%