Greek-ish Power Salad

Adapted for meal prep client with the following goals: High protein, Anti-inflammatory, Low sugar, low carb, stress-free, easy digestion

Ingredients

For Salad Base (pre-chopped & ready to go):

• 1 cup chopped romaine hearts (optional)

• 1 cup baby spinach (lightly massaged/ added for easy digestion)

• 1 Persian cucumber, sliced thin

• ½ cup cherry tomatoes, halved

• ¼ red onion, soaked in lemon water (reduces sharpness)

• ¼ cup Kalamata olives, halved

• 2 tbsp sheep’s milk feta or dairy-free feta (crumbled)

• Optional add-on: microgreens or chopped mint

For Protein Add-In:

• 4–5 oz herbed grilled chicken breast, sliced

• Marinated in garlic, lemon, oregano, and a touch of paprika (overnight)

• Seasoned with salt & Pepper

• Cooked in avocado, basted in grass-fed butter

For Optional Base Swap (vs. greens):

• Lightly seasoned cauliflower rice or wild rice for meal-prep (higher volume/lower carb)

Greek-ish Vinaigrette (gut-supportive & anti-inflammatory):

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp lemon juice

• ½ tsp Dijon mustard

• ½ garlic clove, grated

• Pinch dried oregano, sumac or za’atar (for that Mediterranean vibe)

• Salt & pepper to taste
  
  Instructions

1. Prepare the Dressing

• Whisk together olive oil, vinegar, lemon juice, Dijon, and grated garlic. Season with salt, pepper, oregano, and sumac.

• Let it sit at least10 mins so the flavors meld.

2. Grill the Chicken

• Marinate chicken breast in olive oil, lemon, oregano, garlic, and paprika.

• Grill or pan-sear until golden and cooked through. Slice into strips.

3. Assemble Salad

• In a prep container or bowl, layer:

• Chopped romaine + spinach

• Cucumber, tomato, red onion, olives

• Grilled chicken strips

• Sprinkle of feta

Serve with vinaigrette on the side (meal prep) or tossed just before eating.