A customizable, protein-packed salad loaded with fresh veggies, whole grains, and energizing ingredients — perfect for clean eating and lasting fullness.
4 oz grilled chicken breast
2 cups baby spinach
½ cup cooked quinoa
¼ cup chickpeas (drained)
¼ avocado, sliced
¼ red bell pepper, diced
1 tbsp pumpkin seeds
2 tbsp Greek yogurt herb dressing
Salt & pepper to taste
In a large bowl, place baby spinach as the base.
Layer on grilled chicken, quinoa, chickpeas, avocado, and bell pepper.
Sprinkle with pumpkin seeds.
Drizzle with dressing just before serving.
Toss gently and enjoy immediately, or store in airtight container.
Swap chicken for tofu or salmon.
Make it vegan with tahini dressing.
For meal prep, keep dressing separate until serving.