Waldorf Chicken Salad

Packed with a medley of healthful ingredients, this salad is a nutritional powerhouse that’s quick, easy, and tailored to your dietary needs. Whether you’re looking for a meal prep option or a flavorful on-the-go delight, this recipe covers it all.

Lean Protein Power

At the core of this salad is tender, lean chicken breast, providing a substantial serving of high-quality protein. Protein is crucial for muscle maintenance, keeping you feeling full and aiding in weight management.

Crunchy Goodness

Apples, celery, and walnuts introduce a satisfying crunch while offering a wealth of nutritional benefits. Apples are rich in vitamins and antioxidants, bolstering your immune system and supporting overall health. Celery provides fiber for improved digestion, and walnuts offer healthy fats and omega-3s, enhancing heart health.

Luscious Greek Yogurt

Greek yogurt contributes to the salad’s creamy texture without adding excessive fats. Beyond texture, it’s packed with probiotics, supporting gut health and providing a substantial calcium boost.

Healthy Dried Cranberries

Dried cranberries add natural sweetness without refined sugars, giving the salad a sweet and tart dimension. They’re not just delicious but also a source of antioxidants and dietary fiber, contributing to overall well-being.

Nutrient-Rich Grapes

Grapes are a refreshing addition, contributing a burst of natural sweetness and essential vitamins. They support cellular health, making the salad more than just flavorful – it’s nourishing too.

Savor the Flavor

The Waldorf Chicken Salad’s taste isn’t the only thing to relish; it’s also a balanced meal with a medley of macronutrients, providing everything your body needs for a satisfying meal.

Meal Prep & On-the-Go Ready

Enjoy the convenience of a dish that aligns with your busy lifestyle. With the option to prepare it in advance or savor it on the spot, this salad is a versatile and flavorful choice.

Elevate Your Well-Being

Savor every bite of the Waldorf Chicken Salad while you invest in your health. This salad transcends ordinary meals, offering nourishment, flavor, and convenience in every forkful. Whether you’re pursuing dietary goals, seeking an easy meal prep option, or craving a delightful, nutritious on-the-go treat, this recipe has you covered. Reimagine your salad experience and elevate your overall well-being with this wholesome Waldorf Chicken Salad.

Salmon & Peach Salad

The Salmon & Peach Salad is a culinary masterpiece, artfully combining taste and health benefits. With this wholesome salad recipe, you can enjoy a gluten-free, high-protein meal that promotes well-being and satisfies your cravings. Salmon, rich in omega-3 fatty acids, supports heart health and brain function. The succulent peaches add a touch of sweetness and provide vitamins and minerals. This salad not only caters to your nutritional needs but also fits your busy lifestyle with its meal prep friendliness. Embrace the goodness of a gluten-free, high-protein dish and elevate your dining experience.

Omega-3 Powerhouse: Salmon is loaded with omega-3 fatty acids, which contribute to heart health, enhance brain function, and reduce inflammation.

Peachy Delight: The addition of fresh peaches not only imparts a subtle sweetness but also offers essential vitamins and minerals, promoting overall health.

Gluten-Free Goodness: This salad is the perfect choice for those following a gluten-free diet, providing a safe and delicious option.

High-Protein Bliss: With a generous amount of protein, this salad satisfies hunger and supports muscle health, making it an excellent choice for those leading an active lifestyle.

Quick & Easy Meal Prep: In the midst of your busy schedule, this recipe is your ally. It’s perfect for meal prep, ensuring you have a delectable and nutritious meal ready when you are.

Tuna & Broccoli Salad with Lemon Honey Vinaigrette

This Tuna & Broccoli Salad is more than just a meal; it’s a nutrition powerhouse. It is a high-protein salad packed with protein, veggies, and a zesty vinaigrette. It’s a wholesome choice for those seeking a high-protein, quick, and easy meal. The tuna provides lean protein, and supports muscle health, while broccoli offers vitamins and fiber. The lemon honey vinaigrette adds a burst of flavor with the benefits of vitamin C and antioxidants. Whether you’re a busy professional or just looking for a convenient yet nutritious meal, this recipe fits the bill. Plus, it’s dairy-free for those with dietary restrictions.

Lean Protein:

Tuna, a rich source of lean protein, aids in muscle repair and supports satiety, making it an excellent choice for those on the go.

Veggie Boost:

Broccoli, packed with vitamins and dietary fiber, contributes to overall health by enhancing digestion, promoting heart health, and boosting your immune system.

Zesty Vinaigrette:

The lemon honey vinaigrette not only tantalizes your taste buds but also provides a dose of vitamin C and antioxidants, bolstering your immune system and supporting healthy skin.

Quick & Easy:

This recipe suits busy lifestyles. It’s a quick, fuss-free, and nutritious solution for a satisfying meal.


For those with lactose intolerance or dietary preferences, this salad is a dairy-free delight.

Breakfast Turkey Burger


  1. Season the ground turkey with herbs and salt and pepper, then form three burgers.  Heat ½ of coconut oil in a pan and cook the burgers for about 10 minutes turning half way, until browned and cooked throughout.
  2. In the meantime, prepare the avocado mash. Remove the pit and scoop out the avocado flesh into a bowl. Mash it with a fork and mix with the lime juice.
  3. Lastly, fry up the eggs using the remaining coconut oil.
  4. Stack it all up by adding mashed avocado on top of the burger and then the fried egg. Serve on a bed of salad leaves.

Macronutrients per Serving:

Calories: 310

Protein: 32g

Carbs: 5g

Fat: 18g


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Warm Salmon & Quinoa Salad


  1. Preheat the oven to 400°F (200°C).
  2. In the meantime, cut the peppers into strips. Heat the oil in a pan on medium heat and stir fry the pepper for 5 minutes.
  3. Place the salmon on a tray covered with baking paper, season with spices and cook in the oven for 10 minutes.
  4. Place sugar snaps in a colander and pour over the boiling water. Then add the sugar snaps and quinoa to the peppers and heat up for 4 minutes on medium heat.
  5. Chop parsley and chives and mix into the quinoa. Serve as a side with the salmon.

Macronutrients per Serving:

Calories: 414

Protein: 28g

Carbs: 17g

Fat: 26g


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Grilled Lemon Chicken Salad


  1. Heat oven to 400°F (200°C).
  2. Grate lemon rinds to equal 2 teaspoons, then halve the lemons and set aside. Combine lemon peel, oregano, oil, and garlic in a large bowl. Add chicken, season with salt and pepper and toss to cover.
  3. Place the chicken and halved lemons on a baking tray inside the heated oven and bake for 20-25 minutes, until the chicken is cooked through and browned. Wait until slightly cooled then chop the chicken.
  4. Heat the avocado oil in a small pan over medium heat and cook the asparagus and green onions for 3 to 4 minutes or until tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
  5. Divide the arugula over plates and top with asparagus and green onions. Drizzle with white wine vinegar and season with salt and pepper. Serve with chicken and lemon halves.

Macronutrients per Serving:

  • Calories: 242
  • Protein: 38g
  • Carbs: 2g
  • Fat: 8g

Cucumber, Avocado & Chicken Salad


  1. Place the iceberg lettuce into a large bowl. Add torn basil leaves and mix. Divide between 2 serving bowls.
  2. Season the chicken fillets with salt and rub with olive oil. Heat a dry pan and fry the chicken for 5 minutes on each side.
  3. In the meantime, mix the mustard and honey. Grease the top of the fillets with half the sauce, then turn and cook for another 1.5 minutes. Repeat on the other side. Once cooked, cool slightly and chop.
  4. Cut the avocado flesh into cubes, and drizzle with lemon juice. Peel and slice the cucumber.
  5. Prepare the garlic sauce by mixing all the sauce ingredients — season with salt & pepper.
  6. Top salads with the chopped chicken, avocado, cucumber, and walnuts. Pour over the garlic sauce, and serve.

Macronutrients per Serving

Calories: 312

Protein: 21g

Carbs: 12g

Fat: 20g


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Zesty Turkey Meatballs With Couscous Salad


  1. Heat 1 tbsp. of oil in a frying pan over medium heat, and sauté onion for 5 minutes. Add in the chilies and garlic, then continue for another 1 minute. Transfer to a bowl, and leave to cool for 5 minutes.
  2. Next, add the ground turkey, half the mint, half the lemon zest and 1 tbsp. of dry couscous into the bowl. Season with salt and pepper, mix well and shape into 16 meatballs. Pop them in the freezer for 15 minutes.
  3. In the meantime, put the couscous in a bowl with the remaining lemon zest. Pour over the hot stock, cover and set aside for 15 minutes.
  4. Blanche the peas in a pot for 2 minutes. Drain and set aside.
  5. Make the sauce by mixing the yogurt, minced garlic, the remaining mint and half the lemon juice. Season with salt and pepper then set aside.
  6. Fluff up the couscous with a fork, and mix in the remaining lemon juice, peas, and sliced radishes. Season to taste.
  7. Heat the remaining 1 tbsp. of oil in a frying pan over medium heat. Fry the meatballs for 10 minutes, turning regularly until browned. Cover with a lid and cook for 5 more minutes on low heat, until thoroughly cooked.
  8. Serve with the couscous salad and yogurt.

Macronutrients per Serving

Calories: 429

Protein: 42g

Carbs: 52g

Fats: 8g


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Grilled Chicken & Pineapple Salad

1. Mix the ingredients of the dressing in a salad bowl, season with salt. Add in the spinach and mint leaves and let it rest.

2. In the meantime, cut the chicken breasts in half, horizontally (you will end up with 4 chicken cutlets), place on a hot grill pan, and cover each chicken breast with a slice of pineapple, season with black pepper. Grill (medium-high heat) for around 6-8 minutes, then turn and grill for another 5 minutes (at this stage remove the pineapple and let it grill next to the chicken).

3. Remove from the heat and let the chicken rest 3 minutes, then, cut it into strips.

4. Add the chicken to the salad together with sliced pineapple and finely chopped onion, mix before serving.

Vegetarian Option: Replace the grilled chicken with fried or baked tofu or feta cheese.

Macronutrients per Serving:
Calories: 356
Protein: 27g
Carbs: 34g
Fat: 16g

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Tuna Salad Lettuce Wraps

1. Put the tuna and half of the oil from the can in a bowl and mix with the tomato puree.

2. Chop the red onion as fine as possible and add to the tuna.

3. Cut the apple in 2 parts and remove the core. Chop the apple into small cubes and also add to the tuna. Mix everything.

4. Spread the tuna over the 8 lettuce leaves and serve as wraps.

Macronutrients per Serving:
Calories: 286
Protein: 38g
Carbs: 14g
Fat: 9g

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Chicken, Orange, & Walnut Salad


  1. Peel the orange and cut out the pulp and set aside. Squeeze the juice from the rest of the orange and keep it for the sauce.
  2. Mix the ingredients of the dressing in a cup, season with salt and pepper. (Dressing Ingredients: Honey, Mustard, Olive Oil, Lemon Juice, Orange Juice, and Cinnamon)
  3. Cut the chicken breast into 4 smaller pieces, season with salt, coat with olive oil and place on a hot grill pan — grill for 4 minutes on both sides.
  4. Drizzle the chicken pieces with a tbsp. of dressing and continue to grill for about 1.5 minutes on a slightly lower heat, turn over, drizzle with another tbsp. of dressing and grill for another minute, then remove from the pan and set aside. Once cooled, slightly slice into pieces.
  5. Mix the salad leaves and divide it between two plates, then top with the orange and chicken. Sprinkle with the pomegranate seeds and roasted pecans. Drizzle with the remaining dressing and serve.
Macros per single serving:
Calories: 458
Protein: 28g
Carbs: 47g
Fat: 20g

Sun-dried Tomato & Tahini Salad


1.Prepare the vegetables and place them in a large bowl.
2.Mix together the dressing ingredients (tahini, vinegar, tamari and honey), season with salt and pepper, and drizzle over to salad. Mix well, divide onto two plates and serve.
Macros per single serving:
Calories: 295
Protein: 13g
Carbs: 19g
Fat: 20g
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