High Protein Chicken Veggie Salad
A nutritious and delicious high protein chicken veggie salad packed with lean chicken breast, fresh vegetables, and a light lemon vinaigrette dressing. 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 cooked chickpeas, drained and rinsed
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
For the lemon vinaigrette:
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Preheat a grill pan or skillet over medium-high heat.
Brush the chicken breasts with 1 tablespoon olive oil and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Cook the chicken breasts for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the heat and let it rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, prepare the lemon vinaigrette by whisking together 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until well combined.
In a large salad bowl, combine 4 cups mixed salad greens, 1 diced cucumber, 1 diced red bell pepper, 1 shredded carrot, 1/2 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 1/4 cup cooked chickpeas, and 2 tablespoons chopped fresh parsley.
Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
Top the salad with the sliced grilled chicken and sprinkle with 1/4 cup crumbled feta cheese.
Serve immediately and enjoy your high protein chicken veggie salad.