Ingredients — 2 servings
Salad
- 250 g cooked chicken breast, sliced
- 2 medium cooked beets, peeled and cut into wedges
- 2 oranges, peeled and separated into segments
- 1 large avocado, diced
- 2 cups fresh arugula or mixed greens
- 2 tbsp fresh cilantro or parsley, chopped
- 1 tbsp pumpkin seeds or sunflower seeds
- ½ tsp freshly cracked black pepper
- ¼ tsp salt
High-Protein Dressing
- ½ cup plain Greek yogurt
- 1 tbsp fresh orange juice
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp extra-virgin olive oil
- ½ tsp garlic, finely minced
- Salt and black pepper, to taste
Instructions
- Prepare the chicken: Season chicken breast with salt, pepper, paprika, garlic powder, and a little lemon juice. Grill or pan-sear until fully cooked, then rest for 5 minutes and slice.
- Make the dressing: Whisk Greek yogurt, orange juice, lemon juice, Dijon mustard, honey, olive oil, garlic, salt, and pepper until smooth. Add 1–2 teaspoons of water if you want a thinner dressing.
- Build the salad: Add arugula to a large bowl. Arrange beet wedges, orange segments, avocado, and sliced chicken over the greens.
- Dress lightly: Drizzle the Greek-yogurt dressing over the salad. Gently toss so the avocado doesn’t become mashed.
- Finish: Sprinkle with chopped cilantro/parsley, pumpkin seeds, and freshly cracked black pepper.
- Serve immediately while the chicken is warm or chilled.
💪 Approximate nutrition per serving
- Calories: ~520 kcal
- Protein: ~48–52 g
- Carbohydrates: ~35 g
- Fat: ~22 g
- Fiber: ~10 g
Protein boost: For an even higher-protein version, increase the chicken to 300 g total or add ½ cup low-fat cottage cheese alongside the salad.
