High-Protein Grilled Chicken Salad

Name: High-Protein Grilled Chicken Salad
Total time: 20 min
Yield: 1 serving
Ingredients: 150g chicken breast; 1 cup mixed salad greens; 5 cherry tomatoes, halved; 1/4 cucumber, sliced; 1 tbsp olive oil; 1 tsp lemon juice; Salt and pepper to taste; 1 tbsp crumbled feta cheese (optional)

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20 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Feta cheese Crumbled goat cheese
Lemon juice An equal amount of red wine vinegar
Mixed salad greens Baby spinach

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein40 g

Carbohydrates8 g

Fat17 g

Fiber 2 g · Sugar 4 g · Sodium 520 mg

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A delicious and nutritious grilled chicken salad packed with protein to fuel your day. This dish combines lean chicken breast with fresh vegetables and a tangy dressing for a satisfying meal.

Salad

Steps

Preheat the grill or a grill pan over medium heat.
Season the chicken breast with salt and pepper.
Grill the chicken for 6-7 minutes on each side or until fully cooked.
While the chicken cooks, prepare the salad by combining mixed greens, cherry tomatoes, and cucumber in a bowl.
Slice the grilled chicken and add it on top of the salad.
Drizzle olive oil and lemon juice over the salad.
Toss gently to combine and sprinkle with feta cheese if desired.
Serve immediately.

Tips for High-Protein Grilled Chicken Salad

A good visual cue is chicken with browned grill marks and an opaque center; let it rest briefly before slicing to keep the pieces juicy.
Keep the greens dry and add dressing just before serving so they stay crisp rather than wilted.
Use a grill pan with enough room around the chicken; crowding can cause steaming instead of browning.

Drink pairing

A crisp, dry rosé
Its refreshing acidity complements the tangy lemon dressing and fresh vegetables without overwhelming the grilled chicken.

0% option: Sparkling water with a lemon wedge

Storage

Refrigerate leftovers within 2 hours in a sealed container and eat within 3–4 days. For best texture, store the dressing separately from the greens.

Frequently asked questions

How can I tell when the chicken is done without cutting it repeatedly?

The thickest part should look opaque throughout, with no pink center; a brief rest before slicing helps keep it moist.

Can I prepare this salad ahead?

Wash and dry the vegetables and make the dressing ahead, but keep them separate. Grill the chicken close to serving time and assemble just before eating.