Are you tired of boring, bland lunches that leave you feeling unsatisfied and hungry? Get ready to revolutionize your meal prep with the most incredible Spinach Beet and Chicken Power Salad that's about to become your new obsession! Packed with vibrant colors, incredible flavors, and nutritional powerhouse ingredients, this salad is not just a meal—it's a culinary experience that will make your taste buds dance and your body thank you.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 5 servings
Ingredients
- 2 cups spinach, chopped
- 2 medium beets, roasted and diced
- 1 lb chicken breast, cooked and shredded
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Begin by preparing the beets. Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt, then wrap each beet individually in aluminum foil. Place the wrapped beets on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until they are tender when pierced with a fork. Once done, remove from the oven and allow to cool before peeling and dicing them into small cubes.
- While the beets are roasting, prepare the chicken breast. If you haven't cooked it yet, season the chicken breasts with salt and pepper. Heat a skillet over medium heat and add a little olive oil. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the skillet and let it rest for a few minutes before shredding the chicken using two forks.
- In a large mixing bowl, combine the chopped spinach, diced roasted beets, shredded chicken, crumbled feta cheese, and chopped walnuts. Gently toss the ingredients together to ensure they are evenly mixed.
- Drizzle the balsamic vinaigrette over the salad mixture. Start with half of the vinaigrette and toss again to coat all the ingredients. Taste the salad and add more vinaigrette if desired. Season with additional salt and pepper to taste.
- Once the salad is well combined, divide it into five meal prep containers for easy storage. Make sure to keep the salad refrigerated if you are preparing it in advance.
- This Spinach Beet and Chicken Power Salad can be enjoyed cold or at room temperature. When ready to eat, you can add extra toppings like avocado or additional nuts if desired. Enjoy your healthy and nutritious meal prep!
Tips
- Roast your beets in advance: To save time, you can roast beets a day or two before and store them in the refrigerator.
- For extra flavor, consider marinating your chicken in herbs or lemon juice before cooking.
- Toast the walnuts lightly in a dry skillet for 2-3 minutes to enhance their nutty flavor and add a delightful crunch.
- If you're preparing this for meal prep, keep the dressing separate until you're ready to eat to prevent the salad from getting soggy.
- For a vegan alternative, replace chicken with grilled tofu and use a plant-based feta cheese.
- Experiment with different vinaigrettes to keep the recipe exciting—try a honey mustard or citrus vinaigrette for variety.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 95mg
