Chicken & Greens Power Salad
18 minLow FODMAPGluten-freeNo-cookGut healthSteady energyMuscle preservationFollicular phaseDairy-freeHigh proteinMediterraneanLow carbMeal prep friendlySalads
Servings:
2
·
Ingredients
- —Chicken breasts — 2
- —Mixed salad leaves — 75 g
- —Cucumber — ½
- —Carrot — 1
- —Pumpkin seeds — 1 tbsp
- —Olive oil — 2 tbsp
- —Lemon juice — 1 tbsp
- —Dijon mustard — 1 tsp
Allergens
Contains sulphitesContains 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)
335
kcal
36.4g
protein
19.6g
fat
5.5g
carbs
2.5g
fiber
Always check product labels for allergens.