POWER SALAD RECIPE RECIPES
QUINOA POWER SALAD RECIPE - EATINGWELL
Make this satisfying salad in the evening and enjoy one portion for dinner, then pack the remaining portion for lunch the next day. Loaded with protein- and fiber-rich ingredients like chicken, sweet potato and quinoa plus power greens, this meal is nutrition-packed!
Provided by Hilary Meyer
Categories Healthy Baked Chicken Breast Recipes
Total Time 40 minutes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Toss sweet potato and onion with 1 tablespoon oil, garlic powder and 1/8 teaspoon salt in a medium bowl. Spread on a large rimmed baking sheet and roast for 15 minutes.
- Meanwhile, add chicken and 1 tablespoon mustard to the bowl; toss to coat. When the vegetables have roasted for 15 minutes, remove from the oven and stir. Add the chicken to the pan. Return to the oven and continue roasting until the vegetables are beginning to brown and the chicken is cooked through, about 10 minutes more. Remove from the oven and let cool.
- Meanwhile, whisk shallot, maple syrup, vinegar and the remaining 1 tablespoon oil, 1 tablespoon mustard and 1/8 teaspoon salt in the large bowl.
- When the chicken has cooled, shred it and place in the bowl with the dressing. Add baby greens, quinoa and the roasted vegetables. Toss with the dressing and sprinkle with sunflower seeds.
Nutrition Facts : Calories 465.8 calories, CarbohydrateContent 35.4 g, CholesterolContent 62.7 mg, FatContent 21.1 g, FiberContent 5.5 g, ProteinContent 28.7 g, SaturatedFatContent 3.1 g, SodiumContent 716.2 mg, SugarContent 11.6 g
VEGETARIAN ARUGULA CHICKPEA POWER SALAD RECIPE | MIN KWO…
The combination of fiber-packed, antioxidant-rich vegetables and fruit plus high-protein chickpeas and avocado makes this a well-balanced and satisfying salad. Spice up the mash with additional ingredients like mango, celery, cilantro or carrots, then enjoy it as a dip, sandwich filling or, in this case, a salad topper.
Provided by Min Kwon, M.S., R.D.
Categories side-dish
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 serving
Number Of Ingredients 11
Steps:
- Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
- Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
- Reserve the remaining chickpea and avocado salad for another purpose.
Nutrition Facts : Calories 362 calorie, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 8 milligrams, SodiumContent 135 milligrams, CarbohydrateContent 51 grams, FiberContent 10 grams, ProteinContent 13 grams, SugarContent 5 grams
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