High Protein Chicken Veggie Salad
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
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)
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.