Protein Packed Salads that you can Prep ahead

Protein Packed Salads that you can Prep ahead

The biggest problem many people have is that 3-4pm slump.  You know when you just need a pick me up?  Or you start craving sugar?  The best thing you can do is load up on protein and fat for your midday meal!  One of my absolute FAVORITE lunches is any kind of HUGE Protein salad!  My favorite lunches are those that utilize leftovers from our dinner the night before.  What I usually make is a GIANT protein salad.  Salads often get a bad wrap, but when you know how to build them the right way, loaded up with protein, some healthy fats and a drizzle of homemade dressing they can be simply amazing.   Check out how I make my Power Salad Lunches.  The other thing I love about these Huge protein packed salads is that they can be prepped ahead!  In this post you can find 3 easy protein packed salad recipes as well as 3 delicious dressing recipes.  Prep ahead and be ready for the week.

Start with a Greek Yogurt “Base Dressing” 3/4 cup of Plain Greek Yogurt mixed with 3 tbsp apple cider vinegar, 3 cloves of diced garlic, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp honey. Whisk well!
add in one of these additions: hot sauce, mustard, balsamic, honey

 

Healthy Salad Dressings
Simple additions to Plain Greek yogurt = Yummy and creamy salad dressings!
Cute dressing taster! He prefers balsamic
salad toppings
Top salad with additions like these
chicken thighs
Batch cook chicken thighs like these ahead of time to top your salads with
cold cuts
Or layer healthy cold cuts to make a delicious Italian Inspired salad!
all this recipe creating has me #Hungry!

Happy Salad Making!

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Italian Salad with Honey Mustard Dressing

Prep

Total

Yield 1 Salad

This delicious Italian style salad, topped with salami and turkey is a sure fire way to stay full!

You could even throw some olives on top and YUM!

Ingredients

  • 4 oz high quality sliced turkey meat
  • 2 oz aged salame
  • 1/2 cup cut up cherry tomatoes
  • 1/2 bell pepper cut into pieces
  • 1/2 avocado diced

Honey Mustard Dressing

  • 2 tbsp Plain Greek Yogurt
  • 1 tsp apple cider vinegar
  • 1 tsp honey
  • 1 clove garlic diced
  • pinch of salt and pepper to taste

Instructions

On a plate or bowl, layer the lettuce, vegetables and meat.

In a small bowl whisk together the dressing ingredients.

Drizzle dressing on top of salad.

Note if prepping ahead, put dressing into a small container.

Courses Lunch

 

 

Grilled Chicken and Strawberry Salad

Prep

Total

Yield 1 salad

This delicious salad is NOT wimpy whatsoever!  The chicken thighs are filling and the strawberries and almonds add a nice texture as well as sweetness.  Drizzled with my balsamic-greek yogurt dressing you will be in salad heaven!

Ingredients

  • 5 oz of cooked chicken thighs (or breast meat)  use leftover meat or chop up and cook up on the stovetop with salt and pepper and coconut oil.  Saute and cook through approximately 10 minutes (as long as chopped into bite sized pieces)
  • 2 cups of chopped lettuce (I used romaine)
  • 1/2 cup cut up strawberries
  • 1-2 tbsp chopped unsalted almonds
  • 1/2 avocado cut up

Balsamic-Greek Yogurt dressing

  • 2 tbsp of plain greek yogurt
  • 1 tbsp balsamic vinegar (if you can find strawberry balsamic thats even better!)
  • 1/2 tsp honey
  • dash of salt and pepper to taste

Instructions

In a bowl or plate, layer the lettuce, chicken, strawberries, almonds and avocado.

In a small bowl whisk together the dressing ingredients.

Drizzle the dressing on top of the salad.

Note:  If making ahead of time, keep dressing in a small separate container.  

Courses Lunch

 

Southwestern Chicken Salad

Prep

Total

Yield 1 salad

This delicious salad will leave your taste buds AND metabolism fired up!  All of that color is so gorgeous and delicious!  

 

Ingredients

  • 5 oz of cooked chicken thighs (or breast meat)  use leftover meat or chop up and cook up on the stovetop with salt and pepper and coconut oil.  Saute and cook through approximately 10 minutes (as long as chopped into bite sized pieces)
  • 2 cups of chopped lettuce (I used romaine)
  • 1/2 green bell pepper, cut up
  • 1/2 cup of cut up snack sized bell peppers (any color)
  • 1/2 cup cut up cherry tomatoes
  • 1/2 avocado cut into pieces

Zesty Southwestern Dressing

  • 2 tbsp Plain Greek yogurt
  • 1 tsp apple cider vinegar
  • 1 tsp olive oil
  • 1 garlic clove, diced
  • 1/2 tsp Frank's Hot sauce
  • dash of salt and pepper to taste

Instructions

On a plate or bowl, layer the lettuce, bell peppers, tomatoes and avocados.  In a small bowl whisk the dressing ingredients together.

Drizzle the dressing on top.  Enjoy!

Note:  If prepping ahead, make sure to leave the dressing off, put in a small container until the time you will eat it

Courses Lunch

 

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