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Colorful Chicken Salad Lunch Prep

Prep Time 30 minutes
Cook Time 35 minutes
Servings 5 lunches

Ingredients

For the salad

  • 3 chicken breasts, raw
  • 5 tsp olive oil, divided
  • 2 garlic cloves, minced
  • 1 tbsp oregano, dried
  • 1 lemon, juiced and zested
  • 1 tsp garlic powder
  • 3 cans chickpeas, drained and rinsed
  • 1.5 tsp ground turmeric
  • salt and pepper, to taste
  • 1 cup quinoa, uncooked
  • 1 bunch kale, stems removed, leaves chopped
  • 3-4 Roma tomatoes, cut into eighths
  • 1/2 English cucumber, chopped
  • 1/3 cup fresh mint, de-stemmed and minced
  • 1/2 cup Green onions, chopped
  • 3 carrots, peeled into ribbons
  • 3/4 cup dried mission figs, stem removed and sliced in half
  • 1/2 cup crumbled feta
  • 1/2 cup pistachio nut meat

For the dressing

  • 3 tbsp red wine vinegar
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 2 tbsp honey
  • salt and pepper, to taste

Instructions

For the Salad

  1. Preheat oven to 350 degrees. Place chicken breasts in a baking dish.

  2. Combine lemon zest, minced garlic, and oregano in a small bowl. Add 3 tsp lemon juice and 3 tsp of olive oil along with salt and pepper and mix well.

  3. Rub mixture onto both sides of each chicken breast and bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit. Let rest for several minutes, then chop and set aside.

  4. Meanwhile, heat remaining olive oil in a nonstick skillet over medium-high heat. Add chickpeas, turmeric, garlic powder, and salt and pepper. Cook until chickpeas are coated and no liquid remains in the pan. Set aside

  5. Cook quinoa (instant pot is fastest. 1 cup water or broth, 1 cup quinoa, cook for 1 minute). Set aside.

  6. Add kale to a large bowl. Sprinkle with a bit of salt and massage gently until the kale turns a more vibrant shade of green.

  7. Add tomatoes, cucumber, carrot, chicken, chickpeas, quinoa, mint, green onion, figs, feta, and pistachios. Toss with dressing and divide into five lunch containers. consume within five days.

  8. Avocado would make a great addition to this salad, but only add it fresh when you're planning on eating your salad.

For the Dressing

  1. Whisk together red wine vinegar, garlic, honey, and salt and pepper in a small bowl.

  2. While continuing to whisk, slowly add olive oil. Pour mixture over salad.