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A delicious plate of High Protein Chicken Salads

High Protein Chicken Salads

Enjoy a delicious and healthy high-protein chicken salad, perfect for meal prep or a fresh, satisfying meal. Packed with lean chicken, fresh vegetables, quinoa, and a creamy Greek yogurt dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Chicken Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts Use high-quality chicken for best flavor and texture.
  • 1 tbsp olive oil For searing the chicken, a good quality extra virgin olive oil is recommended.
  • 1 tsp garlic powder Enhances the savory flavor of the chicken.
  • 1 tsp paprika Adds a touch of color and mild flavor to the chicken.
  • 0.5 tsp salt Seasoning for the chicken, adjust to taste.
  • 0.5 tsp black pepper Freshly ground pepper is recommended for best flavor.
For the Salad
  • 6 cups mixed greens or romaine lettuce Ensure lettuce is washed and thoroughly dried before assembling the salad.
  • 1 cup cherry tomatoes Halved for easy eating and to release their juicy sweetness.
  • 1 medium cucumber Diced for a refreshing crunch in every bite.
  • 0.5 medium red onion Thinly sliced for a sharp, crisp flavor; can be soaked in cold water to reduce pungency.
  • 0.5 cup bell peppers Diced; use your favorite color of bell pepper for visual appeal and flavor.
  • 1 cup chickpeas Rinsed and drained; a great source of plant-based protein and fiber.
  • 0.5 cup cooked quinoa About 3 tbsp dry quinoa; adds a nutty flavor and extra protein; ensure it's fully cooled before adding.
  • 0.25 cup sunflower seeds For a delightful crunch and healthy fats.
  • 0.25 cup feta cheese Crumbled; adds a salty, tangy kick to the salad.
For the Dressing
  • 0.25 cup Greek yogurt Plain; forms the creamy base of this healthy dressing.
  • 2 tbsp lemon juice Freshly squeezed; key for brightness and acidity in the dressing.
  • 1 tbsp olive oil For dressing; helps emulsify the dressing and adds richness.
  • 1 tsp Dijon mustard Provides a tangy, slightly spicy depth to the dressing.
  • 1 clove garlic Minced; fresh garlic is essential for a vibrant dressing flavor.
  • 1 tsp honey Optional; balances the acidity of the dressing; omit for less sugar.
  • 0.25 tsp Salt To taste for dressing; adjust seasoning to your personal preference.
  • 0.25 tsp pepper To taste for dressing; adjust seasoning to your personal preference.

Equipment

  • Oven-Safe Skillet
  • Cutting Board
  • Large Bowl
  • Small Bowl
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Season both sides of chicken breasts with garlic powder, paprika, salt, and black pepper.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken breasts and sear for 2-3 minutes per side until golden brown.
  3. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F. Let chicken rest on a cutting board for 5 minutes, then dice into bite-sized pieces.
  4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and bell peppers. Add the diced chicken, chickpeas, cooked quinoa, sunflower seeds, and feta cheese.
  5. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, honey (if using), salt, and pepper until smooth.
  6. Pour the dressing over the salad and toss gently to combine. Divide into meal prep containers or serve immediately.

Notes

This salad is highly customizable; feel free to add other vegetables like avocado, corn, or different types of beans. It's excellent for meal prepping as the chicken and quinoa can be cooked ahead of time, and the dressing can be stored separately until serving. For an extra kick, add a pinch of red pepper flakes to the dressing.