High Protein Garden Salad with Grilled Chicken

Elevate your salad game with this High Protein Garden Salad with Grilled Chicken - a vibrant and nutrient-packed dish that’s as satisfying as it is wholesome. This recipe features tender, perfectly grilled chicken breasts seasoned with a zesty olive oil marinade, paired with a colorful medley of mixed greens, juicy cherry tomatoes, crisp cucumbers, and creamy avocado. Protein-rich quinoa and crumbled feta cheese add heartiness, while a bright lemon and balsamic vinaigrette ties it all together. Ready in just 30 minutes, this meal is perfect for busy weeknights, meal prep, or a light lunch that doesn’t skimp on flavor or nutrition. Whether you’re looking for a high-protein option or a fresh, delicious way to fuel your day, this salad ticks all the boxes!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 6 cups Mixed salad greens
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.5 medium Red onion
• 0.5 cup Feta cheese
• 1 cup Cooked quinoa
• 1 large Avocado
• 2 tablespoons Lemon juice
• 0.25 cup Balsamic vinaigrette dressing

Directions

Step 1

Start by preheating your grill to medium-high heat.

Step 2

Pound the chicken breasts to an even thickness to ensure they cook evenly.

Step 3

In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of garlic powder.

Step 4

Brush the chicken breasts with the oil mixture, coating them evenly.

Step 5

Place the chicken on the hot grill and cook for about 4-5 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).

Step 6

Remove the chicken from the grill and let it rest for a few minutes before slicing.

Step 7

While the chicken is cooking, prepare the salad. In a large bowl, combine 6 cups of mixed salad greens, 1 cup of halved cherry tomatoes, and 1 medium cucumber diced.

Step 8

Thinly slice 0.5 medium red onion and add to the salad.

Step 9

Add 0.5 cup of crumbled feta cheese and 1 cup of cooked quinoa to the salad mixture.

Step 10

Dice 1 large avocado and gently toss it into the salad for a creamy texture.

Step 11

In a small bowl, mix 2 tablespoons of freshly squeezed lemon juice with 0.25 cup of balsamic vinaigrette dressing.

Step 12

Drizzle the dressing over the salad mixture and toss until everything is well coated.

Step 13

Slice the grilled chicken into strips and arrange on top of the salad.

Step 14

Serve immediately and enjoy your high protein garden salad with grilled chicken!

Nutrition Facts

Serving size	(1558.7g)

Amount per serving	% Daily Value*
Calories	1840.0

Total Fat 103.0g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 7.0g
Cholesterol 362.6mg	0%
Sodium 3829.7mg	0%
Total Carbohydrate 98.0g	0%
Dietary Fiber 27.5g	0%
Total Sugars 23.6g
Protein 137.8g	0%

Vitamin D 29.4IU	0%
Calcium 619.6mg	0%
Iron 11.4mg	0%
Potassium 3685.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 29.5%

Carbs: 21.0%