There’s something about the way the late afternoon light hits the kitchen windows that makes me crave something fresh yet filling. On one particular evening, I found myself staring at a fridge full of veggies, wishing for a meal that wouldn’t weigh me down but would still keep me fueled through a restless night ahead. I grabbed the chicken breasts, tossed some greens and colorful veggies together, and before I knew it, the grill pan was sizzling with the promise of a meal that felt both wholesome and indulgent in the best way.

The aroma of grilled chicken mixed with the bright tang of lemon and mustard dressing filled the air, and though I was halfway distracted by a buzzing phone, I caught myself reaching for another bite before the salad was even fully plated. It’s that kind of meal—simple enough that it doesn’t feel like a production, but the flavors and textures come together so effortlessly that you keep going back for more. I don’t remember exactly when I started craving this salad, but now it’s become my go-to reset after a long day.

Combines lean protein with a medley of fresh, crisp vegetables for a balanced, satisfying meal.
The dressing is tangy with a hint of sweetness, but it’s simple — and that’s kind of the point.
Ready in about 30 minutes, making it perfect for busy weeknights or quick lunches.
It’s versatile enough to enjoy chilled or right after cooking, though I tend to prefer it fresh off the grill.

Sometimes, I get a little impatient waiting for the chicken to rest, but that brief pause actually helps all the juices settle, making each bite more tender. If you’re someone who likes to meal prep, just keep the dressing separate until serving to avoid sogginess.

High Protein Chicken Veggie Salad

Print Recipe

A nutritious and satisfying high-protein chicken veggie salad packed with fresh vegetables and lean grilled chicken breast, perfect for a healthy lunch or dinner.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2

Ingredients

Scale

2 boneless skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups mixed salad greens (such as romaine, spinach, and arugula), washed and dried
1 medium cucumber, diced
1 medium red bell pepper, diced
1 medium carrot, peeled and shredded
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup canned chickpeas, drained and rinsed
2 tablespoons fresh parsley, chopped
2 tablespoons crumbled feta cheese
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons extra virgin olive oil
1/4 teaspoon salt (for dressing)
1/8 teaspoon black pepper (for dressing)

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Instructions

Preheat a grill pan or outdoor grill over medium-high heat.
Brush the chicken breasts with 1 tablespoon olive oil, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
Grill the chicken breasts for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
In a large salad bowl, combine the mixed salad greens, diced cucumber, diced red bell pepper, shredded carrot, halved cherry tomatoes, sliced red onion, chickpeas, and chopped parsley.
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, extra virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined to make the dressing.
Pour the dressing over the salad and toss gently to coat all the vegetables evenly.
Top the salad with the grilled chicken strips and sprinkle the crumbled feta cheese over the top.
Serve immediately or chill in the refrigerator for up to 1 hour before serving.

In my kitchen, a grill pan usually does the trick, but if you don’t have one, a skillet works just fine too. I like pairing this salad with a crisp glass of white wine or a sparkling water with lemon for an easy, light dinner. On days when I’m feeling adventurous, I toss in some toasted pine nuts or swap the feta for goat cheese. Chickpeas add a nice texture, but sometimes I leave them out if I’m in a hurry or want something even lighter. I haven’t tested all variations, but a sprinkle of fresh herbs like basil or mint can also brighten things up.

FAQ

Can I make this salad in advance? You can prep most ingredients ahead, but it’s best to keep the dressing and chicken separate until you’re ready to serve to keep everything fresh.

What if I don’t have a grill pan? A regular skillet or oven broiler works well; just watch the cooking time so the chicken stays juicy.

Can I swap the chicken for another protein? Sure! Grilled tofu or chickpeas alone can work, though you’ll lose some of that high-protein punch.

Next time you’re juggling a busy day and need a meal that feels like a fresh start, try this chicken veggie salad. It’s quick, satisfying, and somehow manages to feel like both a treat and a reset all in one.