High Protein Grilled Chicken Salad
A nutritious and delicious high protein grilled chicken salad packed with fresh vegetables and a tangy lemon vinaigrette. Perfect for a healthy lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 1x
Ingredients
2 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
4 cups mixed salad greens (such as romaine, spinach, and arugula)
1/2 cup cherry tomatoes, halved
1/2 medium cucumber, sliced
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup cooked chickpeas, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
Salt and black pepper to taste
Instructions
Preheat the grill or grill pan to medium-high heat.
In a small bowl, mix 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
Brush the chicken breasts evenly with the olive oil and spice mixture.
Place the chicken breasts on the grill and cook for 5-6 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 grill and let it rest for 5 minutes before slicing.
In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red onion, feta cheese, and chickpeas.
In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Slice the grilled chicken breasts into thin strips and arrange on top of the salad.
Serve immediately.