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A delicious plate of High Protein Chicken Salads

High Protein Chicken Salads

Enjoy a satisfying and healthy High Protein Chicken Salad, packed with fresh vegetables, lean chicken, chickpeas, and quinoa, all tossed in a creamy Greek yogurt dressing. Perfect for a light lunch or easy meal prep!
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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 Course, Salad
Cuisine: American, Healthy
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts Lean protein source for a healthy meal.
  • 1 tbsp olive oil Used for searing the chicken to a golden crisp.
  • 1 tsp garlic powder Adds a savory depth to the chicken seasoning.
  • 1 tsp paprika For a mild, sweet flavor and appealing color on the chicken.
  • 0.5 tsp salt Essential seasoning to enhance the chicken's flavor.
  • 0.5 tsp black pepper Freshly ground for a pungent kick with the chicken.
For the Salad
  • 6 cups mixed greens or romaine lettuce The crisp foundation of your healthy salad.
  • 1 cup cherry tomatoes Halved for a burst of juicy sweetness in every bite.
  • 1 medium cucumber Diced for a refreshing crunch and cool texture.
  • 0.5 medium red onion Thinly sliced to add a mild, zesty bite without overpowering.
  • 0.5 cup bell peppers Any color works, diced for vibrant color, sweetness, and a pleasant crunch.
  • 1 cup chickpeas Rinsed and drained, a great source of plant-based protein and fiber.
  • 0.5 cup cooked quinoa Adds a hearty texture and a boost of complex carbohydrates.
  • 0.25 cup sunflower seeds Provides a delightful nutty crunch and healthy fats.
  • 0.25 cup feta cheese Crumbled for a tangy, salty finish that elevates the flavors.
For the Dressing
  • 0.25 cup Greek yogurt Plain, forming the creamy, protein-rich base of the dressing.
  • 2 tbsp lemon juice Freshly squeezed for a bright, zesty tang in the dressing.
  • 1 tbsp olive oil Adds richness and helps emulsify the creamy dressing.
  • 1 tsp Dijon mustard A key ingredient for a sharp, tangy kick in the dressing.
  • 1 clove garlic Minced, for an aromatic and pungent flavor in the dressing.
  • 1 tsp honey Optional, to balance the dressing with a subtle touch of sweetness.
  • to taste g Salt and pepper Season to your preference for a perfectly balanced dressing.

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 1 tbsp 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, 1 tbsp 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 perfect for meal prepping and can be customized with your favorite vegetables or protein sources. Adjust dressing to your taste.