Salads

Salads

1. Spicy Chicken & Chickpea Salad:


- Ingredients (serves 2-3):

  • 300g cooked chicken, shredded
  • 1 can chickpeas, drained
  • Mixed salad greens
  • Cherry tomatoes
  • 1 red onion
  • Olive oil: ~30g
  • Lemon juice
  • Paprika: ~5g
  • Cumin: ~5g
  • Coriander: ~5g
  • Salt and pepper


- Macros (per serving):
- Protein: ~25g
- Carbs: ~20g
- Fat: ~10g

- Recipe:
Shred cooked chicken. In a bowl, combine chickpeas, salad greens, cherry tomatoes, and sliced red onion. Drizzle with olive oil, lemon juice, and spices. Toss. Quick, protein-packed, and spicy goodness.

2. Tangy Tandoori Chicken Salad:


- Ingredients (serves 2-3):

  • Tandoori-cooked boneless chicken, shredded: ~300g
  • 1 cucumber
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Red chili powder: ~5g
  • Chaat masala


- Macros (per serving):
- Protein: ~30g
- Carbs: ~15g
- Fat: ~5g

- Recipe:
Shred pre-cooked tandoori chicken. Mix with diced cucumber and sliced red/yellow bell peppers. Sprinkle with red chili powder and chaat masala. Toss. Quick, tangy, and delicious.

3. Fishy Quinoa Salad:


- Ingredients (serves 2-3):

  • Cooked fish fillets, flaked: ~300g
  • 1 cup quinoa, cooked
  • Shredded cabbage
  • Bell peppers (any color)
  • Fresh herbs
  • Olive oil: ~30g
  • Lemon juice
  • Salt and pepper


- Macros (per serving):
- Protein: ~20g
- Carbs: ~30g
- Fat: ~10g

- Recipe:
Flake pre-cooked fish. In a bowl, mix cooked quinoa, shredded cabbage, sliced bell peppers, and fresh herbs. Drizzle with olive oil, lemon juice, salt, and pepper. Toss. Quick, nutritious, and omega-3 rich.

4. Coconut Chicken Salad:


- Ingredients (serves 2-3):
Shredded coconut: ~30g

  • Curry-cooked chicken, shredded: ~300g
  • Mixed greens
  • Mango chunks
  • Lime juice
  • Olive oil: ~30g
  • Curry powder


- Macros (per serving):
- Protein: ~22g
- Carbs: ~15g
- Fat: ~12g

- Recipe:
Shred pre-cooked chicken. Mix with greens, coconut, and mango. Whisk lime juice, olive oil, and curry powder for dressing. Drizzle over the salad. Toss. Tropical vibes with antioxidants in a snap.

5. Minty Yogurt Fish Salad:


- Ingredients (serves 2):

  • Yogurt-marinated fish, cooked and flaked: ~300g
  • Mixed salad leaves
  • Radishes
  • Fresh mint leaves
  • Cumin powder: ~5g
  • Salt and pepper


- Macros (per serving):
- Protein: ~18g
- Carbs: ~10g
- Fat: ~8g

- Recipe:
Flake pre-cooked yogurt-marinated fish. Toss with salad leaves, sliced radishes, and fresh mint. Season with cumin, salt, and pepper. Quick, refreshing, and low-calorie.

6. Pomegranate Chicken Quinoa Salad:


- Ingredients (serves 2-3):

  • Pomegranate seeds
  • Cooked chicken strips, shredded: ~300g
  • 1 cup quinoa, cooked
  • Fresh spinach leaves
  • Balsamic vinaigrette


- Macros (per serving):
- Protein: ~24g
- Carbs: ~25g
- Fat: ~10g

- Recipe:
Shred pre-cooked chicken. Combine with cooked quinoa, spinach, and pomegranate seeds. Drizzle with balsamic vinaigrette. Toss. Antioxidant-rich and vibrant. Easy, quick, and delicious.

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