Superfood Salad with Chicken

Spring is right around the corner, which means it’s time to ditch the hot chocolate and big sweaters, and turn to something a little lighter. That’s why I love this superfood salad. It has all the heartiness of winter dishes with some of the freshness of spring. It’s my favorite lunch to make during the transition months because I can feel healthy and full all the while staying satisfied.

What You’ll Need:
2 handfuls of spinach
2 handfuls of baby kale
1 tsp olive oil
pinch of salt
1/2 chicken breast
handful of cherry tomatoes
2 TBSP quinoa

What You’ll Do:

Start by cooking the quinoa first. Usually quinoa takes about 18-20 minutes to fully cook, so read the directions on the back of the package just to be safe. I usually make about 1 cup and then keep the rest refrigerated to add to other dishes later. While your quinoa is cooking, you can make the rest of your salad. Start by chopping up your spinach and kale. Then, drop the chopped greens into a bowl and mix in the olive oil. Really make sure the oil covers the greens since this will be your dressing. Once that’s done, you can cut your cherry tomatoes into halves and start cooking the chicken breast. I like to oil the pan, then put the chicken on high heat so it sears both sides quickly. Then, when the chicken is only halfway cooked, I take it out of the pan and chop it into cubes since it’s easier to cut the chicken when it’s partly cooked. I then stick it back in the pan, and finish cooking. I also lightly salt the chicken when it’s cubed to make it juicier.

When everything is done cooking, combine all fixings on top of the greens, drizzle with some balsamic vinegar if you wish, and you’re ready to go! This salad is a simple, healthy way to keep going until spring.


Hope you enjoy!



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