Bright, juicy, and straight-up refreshing—this bowl is giving summer energy. Packed with protein, fiber, and tropical flavor, it’s light but super satisfying.
INGREDIENTS :
1 cup spring mix (or mixed greens)
1/2 cup cooked quinoa
1/3 cup cooked chickpeas (rinsed & drained)
1/2 cup shredded chicken breast
1/2 avocado, sliced
1/2 cup cherry tomatoes, halved
1/3 cup mango & peach salsa (fresh or store-bought)
Fresh cilantro, chopped
Lime Dressing:
1 tbsp olive oil
Juice of 1/2 lime
Salt & black pepper to taste
Optional: pinch of chili flakes
DIRECTIONS :
Build the base:
Add spring mix to a large bowl. Scatter quinoa and chickpeas evenly over the greens.
Add the protein & fruit:
Layer shredded chicken, cherry tomatoes, and spoon over the mango-peach salsa for that sweet pop.
Top it right:
Fan avocado slices over the center. Sprinkle with chopped cilantro and chili flakes if you like heat.
Dress & finish:
Whisk olive oil, lime juice, salt, and pepper. Drizzle lightly over the salad just before serving.
Prep Time: 10 mins
Cooking Time: 0 mins (if quinoa & chicken are prepped)
Total Time: 10 mins
Kcal: ~480 per serving
Servings: 1
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