High Protein Garden Salad with Grilled Chicken
Elevate your salad game with this High Protein Garden Salad with Grilled Chicken—a vibrant, nutrient-packed dish that's as satisfying as it is healthy. Perfect for a quick lunch or a light dinner, this recipe combines tender, smoky grilled chicken breast with the refreshing crunch of mixed salad greens, cherry tomatoes, cucumber, and red onion. Packed with superfoods like creamy avocado, fiber-rich quinoa, and tangy feta cheese, every bite is both hearty and flavorful. Topped with a zesty balsamic vinaigrette and a squeeze of fresh lemon juice, this salad strikes the perfect balance between wholesome and delicious. Ready in just 30 minutes, it's a protein-rich power meal designed to keep you energized and full throughout the day.
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Recipe Information
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
Instructions
Start by preheating your grill to medium-high heat.
Pound the chicken breasts to an even thickness to ensure they cook evenly.
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.
Brush the chicken breasts with the oil mixture, coating them evenly.
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).
Remove the chicken from the grill and let it rest for a few minutes before slicing.
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.
Thinly slice 0.5 medium red onion and add to the salad.
Add 0.5 cup of crumbled feta cheese and 1 cup of cooked quinoa to the salad mixture.
Dice 1 large avocado and gently toss it into the salad for a creamy texture.
In a small bowl, mix 2 tablespoons of freshly squeezed lemon juice with 0.25 cup of balsamic vinaigrette dressing.
Drizzle the dressing over the salad mixture and toss until everything is well coated.
Slice the grilled chicken into strips and arrange on top of the salad.
Serve immediately and enjoy your high protein garden salad with grilled chicken!
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 23.6 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 620 mg | 48% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3685 mg | 78% | |
*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.
