Sweety Protein Salad Recipe

Wash and dry baby spinach and mixed lettuces thoroughly using a salad spinner or paper towels. Place into a large salad bowl and set aside.

Slice the cucumber thinly and halve the grape or cherry tomatoes. Add them to the bowl with the greens.

Protein

If using chicken: dice or shred 10 oz of cooked chicken breast (leftover roast, poached, or rotisserie). If using tofu: press and drain about 10 oz extra-firm tofu, cube and optionally pan-sear in 1 tsp oil over medium-high heat until golden on all sides (3–5 minutes). Cool slightly.

Place the prepared chicken or tofu into a bowl and season lightly with a pinch of salt and pepper so it reads well in the salad.

Hull and quarter fresh strawberries; drain mandarin segments if using canned. Add strawberries, mandarins and crumbled feta to the bowl with the protein.

Toast slivered almonds in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and just golden. Remove from heat and let cool slightly.

In a small jar or bowl, combine 3 tbs extra-virgin olive oil, 2 tbs white balsamic vinegar, 1 tbs honey, 1 tsp Dijon mustard, 1 tbs fresh lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

Whisk vigorously (or put the lid on the jar and shake) until the dressing emulsifies and is smooth. Taste and adjust: add another 1/2 tsp honey for more sweetness or a pinch more salt if needed.

Add the sweet protein mixture (chicken/tofu, strawberries, mandarins, feta) and optional cooled quinoa to the bowl with greens and vegetables.

Drizzle about two-thirds of the dressing over the salad and toss gently but thoroughly to combine, coating ingredients without breaking the fruit. Reserve remaining dressing for serving.

Sprinkle toasted slivered almonds, mint (or basil) and optional seeds over the top. Taste and add additional salt or pepper if desired.

Divide the Sweety Protein Salad among 2–3 plates (see servings). Serve immediately with the remaining dressing on the side.

Leftovers: store dressing separately and keep salad components chilled in an airtight container for up to 24 hours. Add dressing and toss just before serving to maintain texture.