Salad Recipes That Save Time and Boost Nutrition

Upgrade your lunch or dinner with these nutrient‑packed salad recipes. Simple, vibrant, and delicious combos that make healthy eating easy.

Ingredients

• 2 large boneless skinless chicken breasts
• 6 cups mixed baby greens (spinach, arugula, kale)
• 1 cup cooked quinoa
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Step 1: Season the chicken breasts with salt, pepper, and a little olive oil. Grill or pan-sear for about 6-8 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
2. Step 2: While the chicken cooks, prepare the dressing by whisking olive oil, balsamic vinegar, and Dijon mustard in a small bowl or shaking in a jar until emulsified.
3. Step 3: In a large mixing bowl, combine the mixed greens, cooked quinoa, cherry tomatoes, and red onion.
4. Step 4: If serving immediately, toss the vegetables with the dressing. If using for meal prep, divide the dressing into 4 small containers.
5. Step 5: Top the salad with the sliced chicken and fresh avocado. Serve immediately or pack into airtight containers for the week.