Chicken & Greens Power Salad
18 minLow FODMAPHigh proteinSteady energyGluten-freeNo-cookFollicular phaseLow carbMuscle preservationDairy-freeMediterraneanMeal prep friendlyGut health
Servings:
2
·
Ingredients
- —2 Chicken breast, boneless skinless, raw
- —4 cup Mixed berries
- —½ Cucumber, raw
- —1 Carrots, raw
- —1 tbsp Pumpkin seeds (pepitas)
- —2 tbsp Olive oil
- —1 tbsp Lemon (juice, raw)
- —1 tsp Dijon mustard (approx: yellow prepared mustard)
Method
- 01Slice the cooked chicken into thin strips across the grain — cutting across the fibres makes it more tender and easier to eat in a salad.
- 02In a large bowl, toss together the salad greens, sliced cucumber and grated or julienned carrot.
- 03In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard and a pinch of salt. Whisk until emulsified — the dressing should be smooth and uniform.
- 04Top the salad with the chicken and seeds, then drizzle the dressing over just before serving — this keeps the leaves crisp.
Why this works
Lean protein and bitter greens are part of a balanced diet that supports overall liver function. Zinc and magnesium from pumpkin seeds play a role in normal thyroid and adrenal function.
Meal Prep Tips
Storage: Store in an airtight container in the fridge for up to 3–4 days. Keep the dressing separate and add just before serving to keep the greens crisp.
Reheating: No reheating needed — this salad is best served cold or at room temperature.
Pairing: A complete meal on its own, or pair with crusty bread or a small handful of nuts for extra crunch.
Nutrition (per serving)
506
kcal
38.2g
protein
20.2g
fat
44.5g
carbs
2.5g
fiber