Greek Arugula Power Salad

Lemon herb dressing doubles as a quick marinade for chicken in this Mediterranean-inspired bowl. It’s rich in protein from both white beans and chicken with plenty of veggies to keep the salad interesting like feta cheese, olives and tomatoes. 

Print Recipe Pin Recipe

Prep Time: 10

Cook Time: 14

Total Time: 24

Course: dinner, Lunch, Main Dish

Cuisine: American, Greek

Diet: Gluten Free

Keyword: cheese, Chicken, gluten free, high protein, power bowl, salad

Servings: meals

Calories: 416kcal

Author: Nick Quintero

Ingredients

For Lemon Herb Dressing

¼ cup olive oil
¼ cup fresh lemon juice
½ cup fresh parsley
1 tablespoon raw honey
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon sea salt

For Chicken

1 lb. chicken breast
2 tablespoon lemon-herb dressing from recipe above

For Salad

8 cups arugula
1 cup grape tomatoes halved
1 cup chopped baby cucumber
1 cup white beans drained
½ cup green olives
½ cup sliced red onion
½ cup feta cheese
⅓ cup lemon herb dressing recipe above

Get Recipe Ingredients

Instructions

For Dressing

Combine ingredients for dressing in a blender or Nutri-bullet and blend until smooth. Refrigerate until serving.

For Chicken and Salads

Add diced chicken and 2 tablespoons of dressing to a small bowl, stir to coat chicken. Marinate for 30 minutes in the refrigerator.
Heat a cast-iron skillet over medium heat for 2 minutes. Drain excess marinade from chicken and add to hot skillet. Cook until chicken is golden brown on all sides, about 10-12 minutes stirring occasionally. Cool at room temperature for 5 minutes.
Add 2 cups arugula to 4 GoodCook round containers and top with tomatoes, cucumber, beans, olives, feta cheese, red onion, and chicken. Add dressing to 4 sauce cups included in the package. Store in refrigerator until enjoying.

Video

Nutrition

Calories: 416kcal | Carbohydrates: 53g | Protein: 33g | Fat: 20g | Fiber: 14g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!