A quick and easy High-Protein Hummus Chicken Salad that makes a perfect, healthy weeknight dinner or filling desk lunch that you’ll love!
They say breakfast is the most important meal of the day, but as far as I’m concerned, it’s lunch. Though I can survive the morning pretty well with nothing more than a few cups of coffee, skipping lunch (especially during a busy workday) would mean trouble. It’s happened before, and the result was either a very grumpy or totally unproductive me. I need my lunch—and it has to be good, in other words, not only delicious, but also healthy and satisfying.
I am a huge fan of salads and their endless possibilities. Salads can be made to reflect the seasons, they can be light and refreshing or filling enough to stand on their own as a full meal, and they can be adapted to suit all kinds of dietary needs. You can make salads as fancy as you like with a variety of interesting ingredients such as pomegranate seeds, edible flowers, microgreens, and infused oils or vinegars. You can also keep them beautifully simple, like this high-protein hummus chicken salad. Made with fresh veggies, tender chicken breast and my homemade hummus (a staple I keep in my fridge for everything from lunches to snacks), this salad is super easy to whip up. And while it’s perfect as is, it also serves as an excellent canvas for your own touch of culinary creativity.
Is This High-Protein Hummus Chicken Salad Healthy?
No doubt about it! Low in fat, chock-full of protein, and made with iron-rich spinach, this salad is light yet incredibly satisfying and will keep you full well until dinnertime. If you’re vegan/vegetarian, you can replace the chicken with plant-based “chicken” (look for a brand that has added protein) or a handful of your favorite beans.
Protein-Rich Additions
Jazz up this salad with other delicious protein-rich ingredients. I am a huge fan of legumes in salads, as they’re also an excellent source of fiber. Great additions would be some roasted chickpeas for some crunch or edamame beans for a shot of color, but basically any bean (or even a mix of beans) would work. When it comes to adding protein, eggs are hard to beat, whether you opt for a sliced hard-boiled egg or a soft-boiled egg with a temptingly oozing golden yolk. Nuts and seeds are another good choice. Toasted almonds, sunflower seeds, and pumpkin seeds will all work well in this recipe. Quinoa, which is a pseudo-grain, is very high in fiber and will add a nutty touch to the salad.
How To Make Ahead And Store
This salad can easily be made the night before. If taking the salad to work, make sure to keep it cool, not at room temperature. And remember that cooked chicken breast will only stay good for up to 3 days, as long as it was refrigerated within 2 hours after preparation and is stored in an airtight container.
Serving Suggestions
Want to add a zingy dressing? Good options include this tangy Greek Yogurt Dressing or this vibrant Citrus Salad Dressing. Roasted Chickpeas are a fine snack, but will also add a lot of crunch to the salad. If you’re looking to add some grains, serve the salad with a slice of whole-wheat bread or toss in a little Brown Rice.
Ingredients
- 6 cups spinach leaves
- 1 large tomato sliced
- 1/2 large cucumber sliced
- 1/2 small red onion sliced
- 2 chicken breasts (4 ounces each, raw)
- Jalapeño-Lime Hummus (from HERE)
Instructions
- Preheat your oven to 350℉ and spray a small baking sheet with cooking spray.
- Cut any visible fat off your chicken breasts and bake until no longer pink inside, 20-25 minutes.
- In a large bowl, mix together the spinach, sliced tomato, sliced cucumber, and sliced red onion. Divide between 2 bowls.
- Top each salad with a sliced chicken breast and as much hummus as your heart desires.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This sounds really yummy! Thanks for sharing & I also bookmarked the Hummus recipe & the surprise ingredient–tahini! Can’t wait to make it!
Hope you enjoyed out recipes! Thanks for reading and saving.