Sometimes, you just crave a meal that’s both nourishing and refreshing without feeling weighed down. This high protein chicken veggie salad answers that call with vibrant greens, juicy tomatoes, and tender grilled chicken, all tied together by a zingy lemon vinaigrette. It’s the kind of dish that feels like a little celebration in your mouth with every bite.
I remember the day I first made this salad. The kitchen was buzzing with the late afternoon light, and I was a little distracted by a phone call that ran a bit longer than expected. The chicken was grilling, the veggies chopped, but I wasn’t quite sure if I’d timed everything perfectly. Still, when I finally sat down to eat, the mix of warm, smoky chicken and crisp veggies with that tangy dressing was just right—comforting without being heavy, vibrant but familiar. It’s a meal that invites you to slow down, even if just for a moment.
- It’s packed with protein but stays light, which is a tricky balance to hit.
- The lemon vinaigrette adds a fresh brightness that keeps the salad feeling lively.
- It’s simple — and that’s kind of the point. No fuss, just honest ingredients.
- Prepping everything takes about 30 minutes total, making it doable even on busy days.
Even if you’re not usually a salad person, this one might change your mind. The textures and flavors come together in a way that feels like more than just a side dish. Plus, the leftovers (if there are any!) keep well for a day or two, which is handy for lunches.
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High Protein Chicken Veggie Salad
- Total Time: 30 minutes
- Yield: 2 1x
Description
A nutritious and delicious high protein chicken veggie salad packed with grilled chicken breast, fresh vegetables, and a light lemon vinaigrette dressing. Perfect for a healthy lunch or dinner.
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 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup cooked chickpeas, drained and rinsed
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons extra virgin olive oil
1/4 teaspoon salt (for dressing)
1/8 teaspoon black pepper (for dressing)
Instructions
Preheat a grill or grill pan 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.
Grill the chicken breasts for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.
While the chicken is resting, prepare the salad by combining the mixed salad greens, diced cucumber, diced red bell pepper, halved cherry tomatoes, sliced red onion, cooked chickpeas, crumbled feta cheese, and chopped parsley in a large salad bowl.
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.
Slice the rested chicken breasts into thin strips.
Add the sliced chicken on top of the salad and drizzle with the prepared lemon vinaigrette dressing.
Toss gently to combine all ingredients evenly.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Don’t worry if your grill isn’t fancy or if you only have a pan — a simple grill pan or even a skillet works just fine. The salad also pairs nicely with a chilled glass of white wine or a sparkling water with a slice of lemon. If you want to switch things up, try swapping the feta for goat cheese or leaving it out for a dairy-free option. Sometimes I toss in some toasted nuts for extra crunch, but I haven’t tested all the variations. You can also play with different greens or add avocado if you’re feeling indulgent.
FAQ
Can I make this salad ahead of time?
Yes, but keep the dressing separate until you’re ready to serve to prevent soggy greens.
What if I don’t have a grill?
A grill pan or skillet over medium-high heat works perfectly well to cook the chicken.
How can I keep the salad fresh for leftovers?
Store the chicken and veggies in airtight containers and add dressing only before eating.
When you want a meal that feels both light and satisfying, this high protein chicken veggie salad has your back. Give it a try next time you’re craving something fresh but filling.