We had this salad at our Power of Menopause in person event and it was a complete hit, as was the event! We decided we had to share this recipe so that those who attended could make it at home and those who weren't there could also enjoy it.
The salad is cold and crunchy and so satisfying. Loaded with protein from both chicken and chickpeas (you can leave out the chicken and add more beans for a vegetarian option) it will keep you energized and full all afternoon long if you have it for lunch and it also makes a great dinner salad.
1 cup of spinach or mixed salad greens
¼ cup cooked quinoa
¼ cup chickpeas
¼ cup edamame
1 small cucumber cubed
5-7 small tomatoes slices
½ an avocado sliced
1 chicken breast
1 tbsp lemon tahini salad dressing
Salt and pepper
For the lemon tahini dressing:
¼ cup olive oil
¼ cup tahini
2-3 tablespoons of lemon juice
A pinch of Celtic sea salt and pepper
1. Dry a chicken breast and sprinkle with salt and pepper. Drizzle a a grill pan with olive oil and heat on medium-high heat. When warm, add the chicken breast and cook on each side for 8-10 minutes, until cooked through. Remove from heat. You can have the salad with a warm chicken breast or you can prepare a few to add to other salads and store them in the fridge.
2. Prepare the quinoa as per the package instructions.
3. Blend the dressing ingredients.
4. Grab a big bowl and arrange the greens as a base and all the other ingredients in divided sections on top (it looks so pretty this way). Drizzle on the dressing and enjoy.