4 Powerhouse Salads That Won’t Leave You Hungry

Strawberry, Peach, Edamame and Snap Pea Chicken Cobb

Photo: Oliver Baker

With tons of color from fruits and vegetables, this salad rich in vitamins, minerals, fiber, healthy fats and proteins will energize your taste buds and body.

2 T balsamic vinegar
2 T olive oil
1 T plain Greek yogurt
1 T honey
1 large head romaine or butter lettuce, torn
1 cup strawberries, sliced
1 large peach, thinly sliced
1 cup shelled edamame
1 cup snap peas, sliced in half on the vertical
1/3 cup Gorgonzola cheese
1 large avocado, sliced
2 hard-boiled eggs, halved
2 6–8-ounce boneless, skinless chicken breasts
1 T olive oil
Salt and pepper

Heat grill to medium-high. Season the chicken with salt and pepper, rub with the 1 tablespoon olive oil, grill for 8–10 minutes per side, and let rest while finishing the salad. In a small bowl whisk together the balsamic vinegar, olive oil, yogurt, honey and a sprinkle of salt and pepper. Place the lettuce on a large serving platter. Arrange the strawberries and peach slices, edamame, snap peas, Gorgonzola, avocado and hard-boiled eggs on top of the lettuce. Serve dressing on the side for drizzling. Slice the chicken on a diagonal and serve with the salad.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of JoJé Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.