High Protein Grilled Chicken Salad

Name: High Protein Grilled Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 grilled chicken breasts, sliced; 4 cups mixed salad greens; 1 cup cherry tomatoes, halved; 1 cucumber, sliced; 1/4 red onion, thinly sliced; 1/2 avocado, sliced; 1/4 cup feta cheese, crumbled; 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Quick Bite Kitchen

I love making this High Protein Grilled Chicken Salad because it's a perfect blend of flavors and textures that keep my meals exciting. Each bite is a burst of freshness, thanks to the crisp vegetables and juicy grilled chicken. I enjoy how quick and simple it is to prepare, and it’s an excellent choice for a post-workout meal or a light lunch. Plus, with the protein-packed chicken and vibrant greens, I know I’m fueling my body right while indulging my taste buds.

Created by

Amber Walsh

Last updated on 2026-02-16T07:51:37.374Z

When I first attempted to make this High Protein Grilled Chicken Salad, I wanted to create something that not only satisfied my hunger but also packed a nutritional punch. After experimenting with different dressings, I discovered that a simple lemon vinaigrette elevates the entire dish without overpowering the fresh ingredients. The combination of grilled chicken and crunchy veggies truly makes my heart happy.

One thing I learned is that marinating the chicken for at least 30 minutes makes a significant difference. It not only enhances the flavor but also keeps the chicken tender and juicy when grilled. Every bite of this salad reminds me of sunny days and outdoor barbecues!

Why You Will Love This Recipe
Light yet filling, perfect for any meal of the day
Packed with protein to keep you energized
Easy prep and quick cook time for busy lifestyles

Mastering the Grilling Technique

Grilling the chicken perfectly is crucial for a juicy bite. Aim for medium-high heat on your grill, approximately 400°F to 450°F. This ensures the chicken cooks evenly while developing a beautiful char. To avoid drying out, use a meat thermometer; the internal temperature should reach 165°F. If you notice the outside getting too dark, move the chicken to a cooler part of the grill or lower the heat slightly, allowing it to cook through without burning.

Resting the grilled chicken for about 5 minutes before slicing is essential. This step allows the juices to redistribute throughout the meat, preventing them from spilling out when cut, resulting in a moister, more flavorful chicken. If you cut into it too soon, you'll end up with a dry texture that diminishes the overall enjoyment of your salad.

Selecting Fresh Ingredients

Fresh ingredients elevate this High Protein Grilled Chicken Salad significantly. When choosing salad greens, look for crisp, vibrant leaves that are free from wilting or browning. Varieties like arugula or spinach can add interesting flavor profiles if you want to switch things up. For tomatoes, opt for bright, firm cherry or grape tomatoes that burst with flavor. Their natural sweetness balances the savory elements of the salad beautifully.

Don't forget about the role of the avocado! When selecting your avocado, ensure it yields slightly to gentle pressure; this indicates ripeness. A ripe avocado adds creaminess to the salad, contrasting nicely with the snap of the veggies. If you're making this salad ahead, consider keeping the avocado separate to avoid browning.

Variations and Serving Suggestions

This salad is incredibly versatile, so feel free to customize it! You can substitute the feta cheese with goat cheese or even a dairy-free alternative to accommodate dietary restrictions. Adding a handful of nuts like walnuts or almonds introduces a satisfying crunch while giving an additional protein boost. For a spicy kick, consider incorporating pickled jalapeños or a sprinkle of crushed red pepper flakes in your dressing.

Serving this salad can be as creative as you want! Pair it with whole-grain pita or wraps for a complete meal, or serve it alongside a hearty soup for a cozy lunch. If you have leftovers, store the salad components separately in an airtight container for up to two days—keeping the dressing separate will ensure your greens remain fresh and crisp.

Ingredients

Salad Ingredients

2 grilled chicken breasts, sliced
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/4 red onion, thinly sliced
1/2 avocado, sliced
1/4 cup feta cheese, crumbled

Lemon Vinaigrette

3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Prepare the Chicken

Marinate the grilled chicken breasts in olive oil, salt, and pepper for at least 30 minutes before grilling for enhanced flavor.

Grill the Chicken

Preheat your grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked. Let them rest before slicing.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.

Assemble the Salad

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and sliced avocado. Top with the grilled chicken slices and feta cheese.

Dress the Salad

Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve immediately.

Pro Tips

Use leftover grilled chicken from the night before to save time. You can also customize the salad with your favorite vegetables or proteins.

Make-Ahead Tips

Preparing the components of the salad ahead of time makes it easy to assemble when you're ready to eat. You can grill the chicken and prepare the dressing up to two days in advance. Store the chicken in an airtight container in the refrigerator, and keep the dressing in a jar with a tight lid to maintain freshness. This also enhances the flavors of the dressing as the ingredients meld together.

Chop vegetables like the cucumber and red onion in advance, but I recommend slicing the avocado right before serving to prevent it from browning. If you want to prepare the salad for meal prep, layer the ingredients in a jar with the dense ingredients at the bottom and greens at the top. This keeps the greens from wilting and allows for easy grab-and-go lunches.

Troubleshooting Common Issues

If your chicken breasts are turning out dry, consider pounding them to an even thickness before marinating. This ensures they cook evenly on the grill. Alternatively, marinating them longer or using a brine can help maintain moisture during cooking. If you accidentally overcook the chicken, dice it up and toss it back into the salad; the addition of dressing can help disguise dryness.

For the dressing, if it seems too tangy, simply add a bit more olive oil to balance the flavors. On the contrast, if it’s too oily, a splash of lemon juice can bring the acidity needed to brighten the dressing. Lastly, remember to whisk the dressing again before drizzling over your salad, as the ingredients may separate during storage.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the salad ingredients and store them in the fridge, but it's best to add the dressing just before serving.

→ Can I add other ingredients?

Absolutely! Feel free to add nuts, seeds, or any other veggies you love.

→ What can I use instead of chicken?

You can substitute grilled tofu or chickpeas for a vegetarian option.

→ How long does this salad keep in the fridge?

It's best enjoyed fresh but can last for up to 2 days in the fridge without the dressing.