High Protein Grilled Chicken Salad
Elevate your healthy eating game with this High Protein Grilled Chicken Salad, the perfect balance of flavor and nutrition! Marinated in a zesty blend of olive oil, lemon juice, garlic powder, and oregano, the juicy grilled chicken takes center stage in this vibrant dish. Nestled atop a bed of crisp mixed greens and paired with cherry tomatoes, cucumber slices, red onion, and a sprinkle of creamy feta cheese, this salad is loaded with texture and wholesome goodness. Crunchy whole almonds bring a satisfying bite, while a drizzle of balsamic vinaigrette ties it all together for a tangy, savory finish. Quick to prepare in just 30 minutes (plus marination time) and packed with lean protein, it's the ultimate go-to for a nourishing lunch or light dinner. Perfect for meal prep or enjoying fresh, this salad is as delightful to eat as it is to share!
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Recipe Information
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
Instructions
Begin by preparing the chicken marinade in a medium bowl by mixing olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper.
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.
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.
Remove the chicken from the grill and let it rest for about 5 minutes. Once rested, slice the chicken into thin strips.
While the chicken rests, prepare the vegetables. Halve the cherry tomatoes, slice the cucumber into thin rounds, and thinly slice the red onion.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.
Add the grilled chicken strips, crumbled feta cheese, and whole almonds to the salad.
Drizzle the balsamic vinaigrette over the salad and toss gently to combine all ingredients evenly.
Divide the salad into four bowls or plates and serve immediately.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4704 mg | 205% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 31.3 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 766 mg | 59% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2825 mg | 60% | |
*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.
