Ingredients
Scale
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 clove garlic, grated
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cups torn green-leaf lettuce
- 4 cups baby spinach
- 2 cups shredded cooked chicken
- 1 cup halved grape tomatoes
- 1 cup halved and sliced cucumber
- ½ cup slivered red onion
- ⅓ cup sliced peperoncini
- ⅓ cup crumbled feta cheese
- 2 tablespoons unsalted roasted sunflower seeds
Instructions
- Whisk oil, lemon juice, garlic, oregano, sugar, salt, and pepper in a large bowl.
- Add lettuce, spinach, chicken, tomatoes, cucumber, onion, and peperoncini to the bowl.
- Toss all ingredients to coat evenly with the dressing.
- Divide the salad into meal prep containers.
- Sprinkle feta cheese and sunflower seeds over each portion just before serving.
Notes
- Store dressing separately if prepping more than a day ahead to keep greens crisp.
- Use rotisserie chicken for a quick option.
- Swap sunflower seeds for almonds or pepitas.
- Keep prepared salad refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg