Why Make This Recipe
Chopped Power Salad with Chicken is not just a meal; it’s a powerhouse of nutrition and flavor. This salad combines vibrant veggies, protein-rich chicken, and healthy fats from avocado, making it perfect for a satisfying lunch or a light dinner. It’s easy to prepare and a great way to incorporate more greens into your diet. Plus, it’s versatile, allowing you to customize ingredients based on what you have at home.
How to Make Chopped Power Salad with Chicken
Ingredients:
- Chicken: 1.5 lbs (about 2-3) boneless, skinless chicken breasts
- Quinoa: 1 cup uncooked quinoa, rinsed
- Water or Chicken Broth: 2 cups, for cooking the quinoa
- Kale: 1 large bunch of Lacinato or curly kale, stems removed and finely chopped (about 6 cups chopped)
- Chickpeas: 1 (15-ounce) can chickpeas, rinsed and drained
- Red Bell Pepper: 1 large, finely diced
- English Cucumber: 1 large, finely diced
- Red Onion: ½ medium, finely diced
- Carrots: 2 medium, peeled and grated or finely diced
- Feta Cheese: ½ cup crumbled (optional, omit for dairy-free)
- Toasted Seeds: ¼ cup toasted sunflower seeds or pepitas (pumpkin seeds) for crunch
- Avocado: 1 large, ripe avocado, pitted and peeled
- Olive Oil: ¼ cup extra virgin olive oil
- Lime Juice: ¼ cup freshly squeezed lime juice (from about 2 limes)
- Water: 2-4 tablespoons, to thin to desired consistency
- Cilantro: ½ cup fresh cilantro, leaves and tender stems
- Garlic: 1-2 cloves, minced
- Sea Salt: ½ teaspoon, or to taste
- Black Pepper: ¼ teaspoon freshly ground, or to taste
- Optional Sweetener: 1 teaspoon maple syrup or honey (optional, to balance the acidity)
Directions:
- Rinse the uncooked quinoa under cold water in a fine-mesh sieve. This removes the bitter saponin coating.
- In a medium saucepan, combine the rinsed quinoa and water or chicken broth. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes, or until liquid is absorbed.
- Remove from heat and let the quinoa stand covered for 5 minutes, then fluff it with a fork and set aside to cool.
- Pat the chicken breasts dry with a paper towel and season with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board, let it rest for 10 minutes, then chop into bite-sized pieces.
- In a high-speed blender, combine avocado, olive oil, lime juice, cilantro, garlic, salt, and pepper. Blend until smooth, adding water to reach desired consistency.
- For the salad, stack, roll, and chop the kale into small pieces. Dice the bell pepper, cucumber, and red onion, and prepare carrots.
- In a large bowl, combine the cooled quinoa, chopped chicken, kale, chickpeas, bell pepper, cucumber, onion, and carrots.
- Pour half to two-thirds of the dressing over the salad and toss gently. Add more dressing if desired.
- Fold in the feta cheese and toasted seeds, then serve immediately for the best flavor and texture.
How to Serve Chopped Power Salad with Chicken
Serve the salad immediately after mixing for the best texture. It can be a complete meal on its own but works great as a side dish for grilled meats or a light dinner option. Enjoy it fresh, or pack it for lunch!
How to Store Chopped Power Salad with Chicken
If you have leftovers, store them in an airtight container in the refrigerator. The salad can be kept for up to 3 days, but the crunchy ingredients might lose their texture. Keep the dressing separate if possible until ready to serve.
Tips to Make Chopped Power Salad with Chicken
- To save time, prepare the quinoa and chicken in advance.
- Feel free to swap out veggies based on what you have at hand.
- Adding nuts like almonds or walnuts can boost texture and flavor.
- For a vegan option, use chickpeas and substitute the chicken with grilled tofu.
Variations
You can change up the salad by adding different greens like spinach or arugula. Substitute chicken with grilled shrimp or tofu for a different protein source.
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prep the ingredients ahead but it’s best to toss the salad with dressing just before serving to maintain crunch.
Q: What can I use instead of quinoa?
A: You can use brown rice, couscous, or even farro for a different texture and flavor.
Q: Is there a way to make this salad gluten-free?
A: Yes, quinoa is naturally gluten-free, so it works perfectly for a gluten-free diet. Just make sure other ingredients are also gluten-free.