Sensational Huge Salad 🍽 Recipes for Hungry πŸ˜‹ Health Nuts πŸ’ͺ🏼 ...


When you think salad, you probably don’t think about being full and satisfied.

However, done correctly, a salad is a great option for mealtime.

Choosing the right mix of ingredients offers you loads of nutrients and tons of energy without feeling hungry soon after.

Start with one of these giant salad recipes and you’ll see what I mean.

1. Skinny Chicken and Avocado Caesar Salad

The great thing about this recipe is that it’s low in calories, but the protein in the chicken and the healthy fats in the avocado satisfy your appetite for hours.

This will be your new favorite lunch after just one bite.


Β½ sliced ciabatta loaf

2 boneless, skinless chicken breasts, cut in half

1 tablespoon garlic powder

2 tablespoons dried parsley

Pinch salt

7 ounces bacon, cut into strips

2 sliced hard-boiled eggs

2 baby lettuce, washed and dried

1 sliced avocado

Β½ cup shaved Parmesan

2/3 cup Greek yogurt

1 tablespoon olive oil

2 crushed garlic cloves

2 finely chopped anchovy filets

Juice of Β½ lemon

3 tablespoons Parmesan cheese, freshly grated2

Salt and pepper


Preheat the oven to medium high.

Brush the bread slices with oil and bake until crispy.

Season the chicken with garlic powder, parsley and salt.2

Grill over medium heat with a bit of olive oil until browned on both sides.

Set aside.

Add the bacon to the pan and cook until crispy.

Combine the yogurt, olive oil, garlic, anchovy, lemon juice and Parmesan in a small bowl.

Season with salt and pepper.

Toss the lettuce with the bacon, chicken, eggs, avocados, shaved Parmesan and bread.

Toss with the dressing and serve.


2. The Big Vegan Bowl

Even if you’re a vegan and don’t eat meat, you can still eat a salad that is totally filling and tasty at the same time.

Try this one just once and you’ll have a go-to meal that you make anytime you want to.


1 sweet potato, cubed

15-ounce can chickpeas, rinsed and drained

1 cup quinoa, uncooked

1 peeled and julienned carrot

Shredded purple cabbage

2 handfuls greens


Sliced avocado

Hulled hemp seeds


Roast the sweet potatoes and chickpeas with a dab of oil at 400 degrees until cooked through and crisp.

Cook the quinoa according to package directions.

Start the bowl with a couple handfuls of greens.

Add the rest of the ingredients on top.

Add dressing of choice, if desired.


Thai Chicken Salad
Explore more ...