The 30g Protein Summer Salad + Blender Recs

🥗 Pair this chopped salad with your favorite dressing, and you’ve got a refreshing, filling meal perfect for any warm evening on the patio. Plus, a great blender at a great price...

It’s officially summer!

Today, I have my current favorite high-protein salad + my current <$100 blender recommendation that a reader asked about…

This summer chicken salad is packed with 30 grams of protein per serving (and it's delicious!), so if you're keeping up with your protein intake and like to eat good food, this one is definitely for you.

I call this my "Never-Get-Tired-of-It Summer Salad" because it's on repeat in my kitchen all season long.

Specifically, I’ve really been loving a pan-seared chicken breast that cooks quickly with a golden outside but stays juicy inside.

You can print the recipe here or watch the video tutorial above.

Chopped Summer Chicken Salad With Lemon Tahini Dressing 🥗

Serves 4

INGREDIENTS:

• 1 pound chicken breasts (Use either 2 cups leftover cooked chicken, or cook via the method below)

• 1 red bell pepper, chopped

• 1/2 English cucumber, chopped

• 1 cup sliced grape tomatoes

• 1/3 cup chopped red onion (soak in room temperature water for 10 minutes to mellow the flavor)

• 1 avocado, diced

• Microgreens for garnish (about 1/3 cup)

• Optional: Feta or goat cheese for garnish

Dressing:

• 1 clove garlic

• 2 tablespoons fresh lemon juice

• 2 tablespoons tahini paste

• 1 tablespoon water

• 1/4 teaspoon sea salt (plus more if needed)

Alternatively, you can use your favorite salad dressing (suggestions: balsamic vinaigrette, homemade ranch, sweet Italian vinaigrette, or a simple, fresh lemon and olive oil drizzle).

Stovetop Cooking Method for Chicken (if needed):

1. Butterfly open 2 chicken breasts (about 1 pounds tota) to make them thinner to cook on the stovetop. This will ensure they stay juicy and cook through without putting them in the oven.

2. Sprinkle with salt and pepper on both sides

3. Over medium-high heat, pan-fry in a tablespoon of extra virgin olive oil for 4-5 minutes on each side until golden brown and the center reaches 165°F.

4. Let the chicken rest, then chop into bite-sized pieces.

Directions:

1. Cook the chicken if needed, then prepare the veggies: Chop the bell pepper, cucumber, tomatoes, and red onion. Dice the avocado. (Place the raw onion in a small bowl of room temperature water for 10 minutes to mellow the flavor, if desired.)

2. Assemble the Salad: In a large bowl, layer the chopped romaine lettuce. Arrange the cooked chicken and prepared veggies on top.

3. Garnish: Sprinkle microgreens and feta or goat cheese over the salad.

4. Dress: Blend the dressing ingredients in a small blender until smooth. Alternatively, grate the garlic and place all dressing ingredients in a small jar with a lid and shake until emulsified, whisking if needed. Drizzle on the salad.

And now onto a reader q&a…

Decent Priced Blenders

A reader recently wrote in and asked:

“Liz, I bought a low end Hamilton Beech for my 94+ year old mom when she wanted to learn how to make smoothies and it is a complete piece of crap!! Any thoughts/recommendations for her? I am willing to pay $100 or so, but not the $400-500!”

Here’s my A to her Q (affiliate links):

I’ve been testing out this Pro Nutribullet — (this one is a similar Nutribullet and even less expensive) — because I wanted something with a small container for salad dressings, and I love it. If it’s for someone without a good grip to open/tighten it, they make this one. Honestly, Nutribullet has come a long way! It’s not a Vitamix, but it’s a great alternative.

Happy first day of summer!

Elizabeth