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Copycat Wegmans Protein Power Salad

This Copycat Wegmans Protein Power Salad is a fresh and satisfying, high-protein salad made with chicken, chickpeas, edamame, almonds, feta cheese, and guacamole finished with a flavorful homemade balsamic dressing.
Course Main Course, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1
Author Jessica

Equipment

  • 1 large skillet
  • 1 small bowl

Ingredients

For the salad:

  • 1 tbsp. olive oil
  • Lemon pepper to taste
  • Salt to taste
  • 1 cup rotisserie chicken shredded or chopped
  • 2 cups spring mix greens
  • 1/4 cup cooked and cooled shelled edamame
  • 1/4 cup chickpeas rinsed and drained
  • 1/4 cup roasted lightly salted whole almonds
  • 1/4 cup feta cheese crumbled
  • 1/2 cup guacamole store‑bought or homemade

For the dressing:

  • 2 tbsps. balsamic vinegar
  • 3 tbsps. extra virgin olive oil
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • Pinch of salt
  • Fresh ground pepper to taste

Instructions

  • Add olive oil to a skillet. Season chicken with lemon pepper and salt, to taste. Heat over medium-low just to warm. Once warmed through, remove from heat and set aside.
  • In a salad bowl or plate, add the spring mix.
  • Start topping with the chickpeas, edamame, almonds, feta cheese, and chicken.
  • Add a dollop of guacamole on top.
  • In a small bowl, whisk balsamic vinegar, olive oil, Dijon mustard, honey, salt and pepper together.
  • Drizzle over the top of the salad.
  • Adjust toppings and dressing as desired and serve immediately.

Notes

Need a quick guacamole recipe?

Ingredients
  • 1 ripe avocado
  • 1 tsp fresh lime juice
  • 1–2 tsp finely diced red onion (or yellow)
  • 1 small clove garlic, minced
  • Optional: 1 tbsp chopped fresh cilantro
  • Salt and pepper, to taste
  • Optional: Pinch of cayenne or smoked paprika, for a hint of spice
Instructions
  1. Cut the avocado in half, removing the pit.
  2. Scoop the avocado into a bowl and mash with a fork until smooth. If desired, leave some small chunks for texture.
  3. Stir in lime juice, onion, garlic, cilantro (optional), salt, and pepper just to combine.
  4. Use immediately on salad and store any leftovers in an airtight container with plastic wrap tucked tightly over the top of the guacamole to prevent browning.
  5. Refrigerate up to 24 hours.