Our family loves this for an easy weeknight dinner!  It is both fresh and filling. It’s an easy meal to prepare ahead and package up for on-the-go lunch.  It’s packed with nutrition and as I titled it, “high protein”, boasts a whopping 63 grams in your large dinner plate serving. Feel free to cut the portions in half for smaller lunches.  I love homemade salad dressings and this feta lemon one is a great option to use for a veggie dip as well. Check out the nutrition label for vitamins on this meal!  [ingredients title=”Ingredients”]

  • 2 large handfuls spinach
  • 2 large handfuls baby kale
  • 1 cooked chicken breast
  • 2 slices cooked nitrite free uncured bacon
  • 1-2 hard boiled eggs sliceed
  • 1/2 cup kidney beans
  • 1/2 cup diced tomatoes
  • 1/2 sliced cucumber
  • 1/2 sliced avocado
  • Crumbled feta cheese (optional)

Lemon Feta Dressing:

  • Juice of 1 lemon
  • 3 Tbs Plain Greek Yogurt
  • 2 Tbs Sour cream
  • 1 Tbs Mayonnaise
  • 1/4 -1/3 cup crumbled feta cheese
  • 1 Tbs white wine vinegar
  • 1/4 tsp dried oregano
  • 1/2 tsp dried basil

[/ingredients][directions title=”Directions”]

  1. Mix salad dressing ingredients in a dish well with a spoon and set aside.
  2. Create a bed of greens divided between 2 large dinner sized plates.
  3. Top greens with ingredients in order listed, again dividing between 2 dinner plates.
  4. Top salad with lemon feta dressing.
  5. If making salad ahead for a future lunch do not add dressing to salad until ready to eat.