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This Plant Strong, density-conscious Greek salad lets you enjoy multiple healthy fats without overloading your system. It features four different fats—each in a balanced amount—so you can savor them without worrying about excess fuel. You’ll get 1 teaspoon of oil, 2 tablespoons of feta, ¼ of an avocado, and ¼ cup of black olives.
Be mindful of your olive choice—Kalamata olives contain twice the fat of black olives. If you prefer them, just be aware that they increase the overall density of your meal. Some bodies burn through that extra fat easily, while others may store it. Even in these moderate amounts, the fats shine through, giving each bite a delicious, creamy, and satisfying taste.
Feta cheese is optional, but it’s a great choice since it’s one of the more easily burned cheeses. If you prefer a dairy-free version, swap out the feta for ½ an avocado (instead of just ¼) or sprinkle in some dehydrated pumpkin seeds for an extra nutrient boost.
For protein, this recipe calls for fresh or thawed chicken breast, but feel free to use pre-cooked chicken if you need a quicker option. Either way, this Greek salad is a flavorful, balanced meal that keeps density in check while delivering a satisfying mix of nutrients.
4o
My Big Fat Greek Salad
Description
Here’s the Plant Strong, density-minded way to enjoy multiple fats in a tasty Greek salad. There are four different fats used here, but they’re all in amounts that won’t be too much for you to burn, yet you’ll still really get to enjoy them. You have only 1 tsp oil, 2 Tbs. feta, ¼ of an avocado and ¼ cup black olives. Get smart with your olives, though… Kalamata olives are twice as high in fat as black; you can use them if you want, but just know you’ll be upping your density.
This recipe uses fresh or thawed chicken breast; however, you can use pre-cooked if you prefer. This recipe is part of the Wisdom Recipe Collection.
Single Serve Full-Meal Salad
Ingredients
Instructions
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Lightly spray a medium, healthy-style, non-stick pan with coconut or olive oil and set it to medium-high heat. Add the chicken pieces to the pan. While the undersides of chicken pieces are browning, season the top sides by sprinkling on your favorite seasonings to taste. Once the bottom sides are nicely browned, flip the chicken pieces and season the other side. Cook another two minutes or so, then flip pieces again, turn down the heat to medium/low, and continue until pieces are fully cooked through. Remove from heat.
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Put the greens and cucumber into your favorite large salad bowl and then massage the 1 tsp of oil into them using your fingers.
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Add the tomato, olives, and avocado, then squeeze the lemon juice all over the salad. Sprinkle with a generous amount of mineral salt. Top with chicken.
Note
Protein Nerd Notes
4 - 6 ounces of chicken breast fully provides your Protein Nerd Level 3 requirements.
Other Notes
If you want to enjoy this salad for an evening meal and your chicken is already pre-cooked, a tip is to heat it in a pan for a couple of minutes so it gets nice and hot. This makes your salad feel like so much more of a nourishing, comforting nighttime meal.
