Big Salad Protein Bowl

A salad that eats like a meal, because it has 39g of protein in it rather than a handful of chickpeas scattered over leaves. Chicken, egg and feta all pulling in the same direction, with a mustard dressing sharp enough to carry it.

One meal won't hit a daily target on its own — here's how much protein you actually need on a GLP-1.

Ingredients

• 1 lb boneless skinless chicken breasts
• 4 large eggs
• 6 cups mixed salad leaves
• 1 cup halved cherry tomatoes
• 1 cucumber (sliced)
• 1/2 red onion (thinly sliced)
• 1 avocado (sliced)
• 1/2 cup crumbled feta
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 2 tablespoons toasted sunflower seeds

Method

1. 1Season the chicken breasts and sear in a hot skillet for 6 to 7 minutes a side until cooked through. Rest for 5 minutes, then slice.
2. 2Boil the eggs for 8 minutes, cool under cold water, peel and quarter.
3. 3Whisk the olive oil, red wine vinegar, Dijon and honey together with a pinch of salt.
4. 4Toss the leaves, tomatoes, cucumber and red onion with most of the dressing in a large bowl.
5. 5Divide between bowls and top with sliced chicken, quartered egg, avocado, feta and sunflower seeds. Spoon over the last of the dressing. Serve cold.

Tips for GLP-1 appetites

• Dress the leaves, not the toppings. Dressing poured over the top runs straight to the bottom of the bowl.
• Chicken and eggs can both be cooked the day before and used cold.
• At 9g of carbohydrate this is the lightest bowl here while still clearing 39g of protein.