Greek · Lunch
Wild Greens Salad (High-Protein)
A Greek-style salad featuring wilted dandelion greens and spinach, shredded chicken breast, cannellini beans, and soft-boiled egg with crumbled feta, kalamata olives, toasted almonds, and oregano-lemon dressing.
$6
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
553Calories
57.1gProtein
28.5gFat
20.2gCarbs
3.2gSugar
7gFiber
1020mgSodium
342mgChol
7.8gSat Fat
1520mgPotassium
390mgCalcium
6.1mgIron
1mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Wash dandelion greens and spinach, drain cannellini beans, crumble feta, and toast almonds in a dry skillet over medium heat 2–3 minutes until golden.
2
Lower egg into gently boiling water over medium heat and cook 6 minutes until white is set and yolk remains soft.
3
Heat olive oil in a wide skillet over medium heat, add minced garlic and cook 30 seconds until pale gold, then add dandelion greens and cook 3 minutes until softened.
4
Add spinach and cook 1 minute until wilted. Transfer greens to plate, scatter beans, chicken, feta, olives, and almonds on top, halve egg onto salad, drizzle lemon juice, sprinkle oregano, salt, and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 180g180g dandelion greens
- 120g120g baby spinach
- 110g110g cannellini beans
- 22 large eggs
- 80g80g feta
- 28g28g kalamata olives
- 18g18g almonds
- 28ml28ml olive oil
- 30ml30ml lemon juice
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- salt and black pepper to taste
