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High-Protein Grilled Chicken Salad

Looking for a meal that’s as nutritious as it is delicious? A high-protein grilled chicken salad is the perfect choice! Packed with lean protein, crisp veggies, and vibrant flavors, this salad is a satisfying option for lunch or dinner. Not only is it quick to make, but it’s also versatile enough to customize with your favorite nutrient-rich add-ons like quinoa, chickpeas, or avocado. Let’s dig in!

Ingredients

For the grilled chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Juice of ½ lemon

For the salad:

  • 4 cups mixed greens (spinach, arugula, romaine, etc.)
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, sliced
  • 1 small red onion, thinly sliced
  • ¼ cup crumbled feta cheese (optional)
  • 2 tablespoons toasted sunflower seeds (optional)

For the dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the chicken

  1. Preheat your grill or grill pan to medium-high heat.
  2. Pound the chicken breasts to an even thickness for quicker and more consistent cooking.
  3. In a small bowl, whisk together olive oil, garlic powder, paprika, salt, pepper, and lemon juice to create a marinade.
  4. Brush the marinade generously over both sides of the chicken breasts.

Step 2: Grill the chicken

  1. Place the chicken on the preheated grill. Cook for 6-7 minutes on one side, then flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
  2. Once done, remove the chicken from the grill and allow it to rest for 5 minutes before slicing. This keeps the meat juicy and flavorful.

Step 3: Assemble the salad

  1. Start with a base of mixed greens in a large salad bowl or on individual plates.
  2. Add cherry tomatoes, cucumber slices, and red onion for crunch and freshness.
  3. Top the salad with the grilled chicken, sliced into strips or chunks.

Step 4: Make the dressing

  1. Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Adjust seasoning to taste.
  2. Drizzle the dressing over the salad just before serving.
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Tips for Flavorful Chicken

  • Marinate the chicken for at least 20 minutes if you have time to deepen the flavor.
  • Use a meat thermometer to avoid overcooking the chicken.
  • Experiment with spices like cumin, chili powder, or Italian seasoning for different flavor profiles.

Variations to Try

  • Add quinoa: Toss ½ cup of cooked quinoa into the salad for extra fiber and complex carbs.
  • Include chickpeas: A handful of chickpeas boosts both protein and texture.
  • Top with avocado: Creamy avocado adds healthy fats to balance out the meal.
  • Switch the greens: Kale or spinach make great alternatives to a traditional lettuce mix.

Give It a Try!

This high-protein grilled chicken salad is perfect for meal prep, weeknight dinners, or a healthy lunch on the go! Try it out, experiment with your favorite add-ins, and share the recipe with friends. Don’t forget to save it for later—you’ll want to make this one again and again.

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