High Protein Salad Weight Loss (Print Version)

High-protein salad with chicken, chickpeas and spinach in a tangy yogurt-lemon dressing for a low-calorie meal.

# What You’ll Need:

→ Protein

01 - 200 g skinless chicken breast (grilled or poached)
02 - 100 g canned chickpeas, rinsed and drained
03 - 2 boiled eggs

→ Vegetables

04 - 100 g baby spinach
05 - 1 small cucumber, diced
06 - 10 cherry tomatoes, halved
07 - 1/2 red bell pepper, diced
08 - 1/4 red onion, thinly sliced
09 - 1 small carrot, grated

→ Dressing

10 - 2 tbsp Greek yogurt (0% fat)
11 - 1 tbsp lemon juice
12 - 1 tsp Dijon mustard
13 - 1 tsp olive oil
14 - Salt and black pepper, to taste

→ Toppings

15 - 1 tbsp pumpkin seeds
16 - Fresh parsley or chives, chopped

# How to Make It:

01 - Slice the cooked chicken breast into strips. Halve the boiled eggs.
02 - In a large bowl, combine spinach, cucumber, tomatoes, bell pepper, red onion, carrot, chickpeas, chicken, and eggs.
03 - In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, olive oil, salt, and pepper until smooth.
04 - Drizzle the dressing over the salad and toss gently to combine.
05 - Sprinkle with pumpkin seeds and fresh herbs, if using. Serve immediately.

# Additional Tips::

01 -
  • It fills you up with protein without feeling heavy which is a small secret for sticking to healthy goals.
  • The crunchy vegetables and creamy yogurt dressing make every bite feel intentional and not like dieting food.
02 -
  • Rinse canned chickpeas well to remove excess sodium and any canned flavor.
  • Dress just before serving to prevent the spinach from becoming soggy and to preserve crisp vegetables.
03 -
  • Warm sliced chicken slightly before adding to the greens to gently wilt spinach and release aroma.
  • Toast pumpkin seeds in a dry pan for one to two minutes to amplify their flavor.
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