High Protein Grilled Chicken Salad
Elevate your lunchtime routine with this High Protein Grilled Chicken Salad, a vibrant and nutrient-packed dish perfect for a healthy lifestyle. Featuring tender, marinated chicken breasts grilled to perfection, this salad pairs juicy cherry tomatoes, crisp cucumber, and peppery mixed greens with the tangy richness of crumbled feta and the satisfying crunch of whole almonds. Enhanced with a drizzle of balsamic vinaigrette, this recipe is a protein-filled powerhouse that’s as delicious as it is nourishing. Ready in just 30 minutes (plus marinating time) and packed with wholesome ingredients, it’s an excellent choice for a quick meal prep lunch or a light dinner. Whether you're meal prepping or eating fresh, this hearty yet refreshing grilled chicken salad is sure to be a favorite!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 small red onion
- 0.5 cup feta cheese
- 0.5 cup whole almonds
- 0.5 cup balsamic vinaigrette
Directions
Step 1
Begin by preparing the chicken marinade in a medium bowl by mixing olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper.
Step 2
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 4 hours.
Step 3
Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for 6-8 minutes on each side until a meat thermometer reads 165°F (75°C) at the thickest part of the chicken.
Step 4
Remove the chicken from the grill and let it rest for about 5 minutes. Once rested, slice the chicken into thin strips.
Step 5
While the chicken rests, prepare the vegetables. Halve the cherry tomatoes, slice the cucumber into thin rounds, and thinly slice the red onion.
Step 6
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.
Step 7
Add the grilled chicken strips, crumbled feta cheese, and whole almonds to the salad.
Step 8
Drizzle the balsamic vinaigrette over the salad and toss gently to combine all ingredients evenly.
Step 9
Divide the salad into four bowls or plates and serve immediately.
Nutrition Facts
| Serving size | (1296.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1804.0 |
| Total Fat 113.1g | 0% |
| Saturated Fat 24.8g | 0% |
| Polyunsaturated Fat 13.4g | |
| Cholesterol 362.6mg | 0% |
| Sodium 4704.2mg | 0% |
| Total Carbohydrate 67.5g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 31.3g | |
| Protein 140.7g | 0% |
| Vitamin D 15.5IU | 0% |
| Calcium 766.1mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 2824.7mg | 0% |
Source of Calories