Name: Sunday High Protein Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 cup whole or 4% cottage cheese; ¼ cup roughly chopped chives; ¼ cup roughly chopped basil; ¼ cup roughly chopped parsley; 3 tablespoons lemon juice; 2 tablespoons apple cider vinegar; 2 tablespoons minced shallots; 2 garlic cloves, pressed or grated; Kosher salt; Freshly ground black pepper; 1 cup uncooked quinoa; 2 cups chicken broth or bone broth for more protein; 10 ounces salad greens of your choice; we used baby romaine; 2 ounces (about 2 handfuls) arugula; Kosher salt; ¾ pound cubed chicken breast, we used Sizzling Everyday Roast Chicken Breast but you can also use leftover rotisserie chicken; One 6-ounce can California green olives, drained and halved; ¾ cup radicchio, shredded; ¾ cup cherry tomatoes, halved; ¾ cup radishes, trimmed and quartered; 2/3 cup edamame beans; ½ cup sliced cucumber; ½ cup diced red bell pepper; 1 avocado, sliced; 4 ounces manchego cheese, cut into small cubes; ¼ cup Marinated Red Onions

Description

This High Protein Salad is the most delicious way to meet your protein goals.

Ingredients

For the dressing:

1 cup whole or 4% cottage cheese
¼ cup roughly chopped chives
¼ cup roughly chopped basil
¼ cup roughly chopped parsley
3 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 garlic cloves, pressed or grated
Kosher salt
Freshly ground black pepper

For the salad:

1 cup uncooked quinoa
2 cups chicken broth or bone broth for more protein
10 ounces salad greens of your choice; we used baby romaine
2 ounces (about 2 handfuls) arugula
Kosher salt
¾ pound cubed chicken breast, we used Sizzling Everyday Roast Chicken Breast but you can also use leftover rotisserie chicken
One 6-ounce can California green olives, drained and halved
¾ cup radicchio, shredded
¾ cup cherry tomatoes, halved
¾ cup radishes, trimmed and quartered
2/3 cup edamame beans
½ cup sliced cucumber
½ cup diced red bell pepper
1 avocado, sliced
4 ounces manchego cheese, cut into small cubes
¼ cup Marinated Red Onions

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Instructions

Make the dressing. Blend the cottage cheese, chives, basil, parsley, lemon juice, apple cider vinegar, shallots, garlic, pinch of salt, and pinch of pepper in a jar with an immersion blender to combine, or use a full sized blender. Add 1/4 cup of water and blend until emulsified. Close the jar with a lid and set aside in the refrigerator.
Make the quinoa. Place the quinoa in a fine-mesh strainer and rinse very well. Add the rinsed quinoa and chicken broth to a medium pot and bring to a boil over high heat. Cover the pot, lower the heat to low, and continue cooking for 15-20 minutes or according to package directions. (Because I like my quinoa a little drier, I cook the quinoa for an additional 10 minutes.) Turn the heat off when the quinoa has finished cooking and let sit, covered, for 5 minutes.
Assemble the salad. Place the greens and arugula in a large serving bowl and season with salt. Add the quinoa, chicken, green olives, radicchio, cherry tomatoes, radishes, edamame, cucumber, bell pepper, avocado, manchego, and Marinated Red Onions. Drizzle with ½ cup of dressing and toss well. Divide the salad among four plates or large bowls. Serve with the remaining dressing at the table and enjoy!

Nutrition

Serving Size:
Calories: 594
Sugar: 7 g
Sodium: 994.1 mg
Fat: 24.3 g
Carbohydrates: 47.2 g
Protein: 48.9 g
Cholesterol: 89.2 mg