Description
A colorful and satisfying set of four high protein chicken salads made with juicy chicken breast, crisp vegetables, creamy yogurt dressing, and wholesome grains, perfect for healthy lunches, dinners, or meal prep.
Ingredients
- Chicken breast (700 g): boneless skinless chicken, cooked and sliced, main protein source
- Mixed salad greens (10 cups): fresh leafy greens for a crisp base
- Cherry tomatoes (2 cups): halved, adds juiciness and color
- Cucumber (2 large): sliced, provides cool crunch
- Cooked quinoa (1.5 cups): adds plant protein and soft texture
- Greek yogurt (1.25 cups): creates a creamy, high protein dressing
- Olive oil (5 tablespoons): adds richness to the dressing
- Lemon juice (5 tablespoons): freshly squeezed, brightens flavors
- Garlic (3 cloves): minced, adds savory depth
- Salt (1.5 teaspoons): enhances overall flavor
- Black pepper (1 teaspoon): adds gentle warmth
- Avocado (3 medium): sliced, adds creaminess and healthy fats
- Red onion (1 medium): thinly sliced, adds sharp crunch
- Carrots (2 medium): shredded, adds sweetness and color
- Chickpeas (1.5 cups): cooked, adds extra protein and texture
Instructions
- Season the chicken breast with salt and black pepper and cook in a lightly oiled pan over medium heat for 6 to 7 minutes per side until fully cooked and golden, then let rest and slice.
- Wash and dry all vegetables, then halve the cherry tomatoes, slice the cucumbers and red onion, and shred the carrots.
- Divide the mixed salad greens evenly into four large bowls.
- Top each bowl with sliced chicken, cooked quinoa, and chickpeas, distributing evenly.
- In a bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, salt, and black pepper until smooth.
- Add tomatoes, cucumbers, carrots, red onion, and avocado slices to each salad.
- Drizzle dressing over the salads and gently toss just before serving.
Notes
- Let the chicken rest before slicing to keep it juicy.
- Store dressing separately and add just before serving to avoid soggy greens.
- Taste and adjust seasoning in the dressing before serving.
- Avocado is best added fresh right before eating.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 430
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: high protein chicken salad, healthy chicken salad, meal prep salad, protein rich salad, chicken quinoa salad