Easy Everyday Salad
This Easy Everyday Salad truly has it all — it’s nutrient-rich, satisfying, and just the right amount of crunchy and bright. It’s one of those salads you won’t get tired of because the flavors are balanced and simple, yet feel special every time you eat it.
Whether you’re meal-prepping for the week or trying to eat a lighter lunch without missing out on flavor, this salad fits seamlessly into your day. Bonus: it’s super adaptable — swap in what you have on hand any time.
Why I Love This Salad
This isn’t just a greens-with-dressing kind of salad — it’s a complete lunch thanks to protein-packed chicken and fluffy quinoa that stick with you. The artichokes add richness and tang, the kalamata olives give that savory pop, and banana peppers bring a nice zing that keeps every bite interesting.
What You’ll Need
- Mixed greens — a couple of big handfuls
- Quinoa — about ¼ cup dry (cooks up fluffy and light)
- Baked chicken — sliced or shredded
- Kalamata olives — for savory depth
- Banana peppers — for tang and a little kick
- Artichokes — roughly chopped
- Balsamic or Italian dressing — your choice!
How to Make It
- If you don’t already have chicken cooked, roast or bake a couple of breasts ahead of time — they keep wonderfully in the fridge for salads like this.
- Cook the quinoa: combine with water, bring to a boil, then simmer until fluffy.
- In a big bowl, toss together the mixed greens, artichokes, olives, banana peppers, chicken, and quinoa.
- Drizzle with your favorite dressing (balsamic and Italian both work great here), give it a gentle toss, and dive in!
Final Thoughts
This salad is exactly what I reach for when I want something fresh, healthy, and filling without extra fuss.It’s easy to make, easy to love, and easy to customize depending on what you have in the fridge.
If you like this recipe, you will love this Healthy Caesar Salad!
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Easy Everyday Salad
- Total Time: 25 minutes
- Yield: 1 large salad 1x
Ingredients
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2 large handfuls of mixed greens
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¼ cup quinoa (will cook up to about ½ cup)
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A few strips of baked chicken, sliced
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About 6 kalamata olives
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A spoonful of banana peppers*
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Roughly 5 artichoke hearts from a can, chopped
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Balsamic or Italian dressing — both taste great in this salad
Instructions
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It’s great to have some baked chicken on hand — it makes this salad super quick to throw together during the week. If you don’t have any, baking chicken takes about 30 minutes in the oven, so do this first.
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Cook the quinoa: add ¼ cup quinoa (or more if you want leftovers) to a pot and cover with about 1 inch of water. Add a pinch of salt and bring to a boil.
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Once boiling, lower the heat to a simmer. Cook for about 15 minutes, or until the quinoa is fluffy and tender. Fluff it with a fork when done.
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In a large salad bowl, combine the mixed greens, olives, banana peppers, artichokes, cooked quinoa, and chicken.
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Drizzle with balsamic or Italian dressing, toss gently, and enjoy!
Notes
*Try to look for banana peppers with no food coloring, if possible. I have found some at Whole Foods
- Prep Time: 5 min
- Cook Time: 20 min
