Chicken and Veggie Salad
This Chicken and Veggie Salad is a protein-packed, nutrient-rich meal that’s perfect for lunch or dinner. It features lean grilled chicken, fresh vegetables, and a light dressing, making it a balanced meal filled with protein, fiber, vitamins, and healthy fats. It’s easy to prepare, customizable, and great for meal prep!
⏱️ Recipe Overview
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
For the Salad:
2 cups mixed greens (romaine, spinach, or arugula)
1 cup cherry tomatoes, halved
½ cucumber, sliced
½ red bell pepper, chopped
¼ red onion, thinly sliced
½ avocado, sliced
¼ cup shredded carrots
¼ cup feta cheese or shredded parmesan (optional)
2 tbsp roasted nuts or seeds (almonds, pumpkin seeds, or sunflower seeds)
For the Chicken:
1 large boneless, skinless chicken breast (about 6 oz)
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Juice of ½ lemon
For the Dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar (or lemon juice)
1 tsp Dijon mustard
1 tsp honey (or maple syrup for a vegan option)
1 small garlic clove, minced
Salt & pepper to taste
Instructions
Step 1: Prepare the Chicken
1. Season the chicken with olive oil, garlic powder, paprika, salt, and pepper.
2. Heat a grill pan or skillet over medium heat. Cook chicken for 4-5 minutes per side, until golden brown and fully cooked (internal temp: 165°F / 75°C).
3. Let the chicken rest for 5 minutes, then slice or chop into bite-sized pieces.
Step 2: Make the Dressing
1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper.
2. Adjust seasoning if needed and set aside.
Step 3: Assemble the Salad
1. In a large bowl, toss together greens, tomatoes, cucumber, bell pepper, red onion, shredded carrots, and avocado.
2. Add the sliced chicken on top.
3. Sprinkle with cheese (if using) and roasted nuts/seeds
4. Drizzle with homemade dressing and toss gently to combine.
Step 4: Serve & Enjoy
Serve immediately and enjoy a fresh, flavorful, and nutrient-packed salad!
Notes & Tips
Meal Prep Friendly: Store components separately and assemble before eating.
Make it Vegan: Swap chicken for chickpeas, tofu, or grilled tempeh.
Low-Carb Option: Skip the honey in the dressing and use a low-carb sweetener if needed.
Extra Crunch: Add croutons or crispy chickpeas for texture.
Dressing Storage: Store in a sealed jar in the fridge for up to 1 week. Shake before using.
❓ FAQ (Frequently Asked Questions)
Q: Can I use rotisserie chicken instead?
A: Yes! It’s a great time-saving option—just shred and add to the salad.
Q: What’s the best way to store leftovers?
A: Keep the dressing separate to prevent sogginess. Store ingredients in airtight containers for up to 3 days.
Q: Can I use a different protein?
A: Absolutely! Try grilled shrimp, salmon, tofu, or boiled eggs for variety.
Q: What if I don’t have balsamic vinegar?
A: Substitute with apple cider vinegar, red wine vinegar, or lemon juice.
Nutrition Information
Calories: ~450 kcal
Protein: ~40g
Carbs: ~20g
Fats: ~25g
Fiber: ~8g
Enjoy your fresh, protein-packed Chicken & Veggie Salad!