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High-Protein Hummus Chicken Salad

A light, protein-packed salad with baked chicken and hummus for creamy flavor.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 2 servings

Ingredients

  • 6 cups spinach leaves
  • 1 large tomato sliced
  • 1/2 large cucumber sliced
  • 1/2 small red onion sliced
  • 2 pieces chicken breasts about 4 ounces each, raw
  • Jalapeño-Lime Hummus use desired amount

Instructions

  • Preheat the oven to 350°F (175°C) and lightly grease a small baking sheet with cooking spray.
  • Trim any visible fat from the chicken breasts and place them on the prepared baking sheet.
  • Bake the chicken breasts until they are cooked through and no longer pink in the center, about 20–25 minutes; an internal temperature should reach 165°F (74°C).
  • While the chicken bakes, slice the tomato, cucumber, and red onion.
  • In a large bowl, toss the spinach leaves with the sliced tomato, cucumber, and red onion until combined.
  • Divide the salad mixture between two bowls.
  • Slice each baked chicken breast and place the slices on top of each salad.
  • Top each salad with Jalapeño-Lime Hummus to taste and serve.

Equipment

  • Baking Sheet
  • Cooking Spray
  • Large Bowl
  • Knife
  • Cutting Board
  • Meat Thermometer

Notes

  • Use a meat thermometer to ensure chicken is fully cooked.
  • Adjust hummus amount to preference.
  • Slice vegetables just before serving for freshness.