Grilled Chicken Salad with Eggs & Veggies
A refreshing, protein-packed salad featuring smoky grilled chicken, perfectly boiled eggs, crunchy fresh vegetables, and a bright homemade dressing. This dish works beautifully for lunch, dinner, meal prep, or a post-workout meal. It’s balanced, nutritious, and customizable.
Total Time
Prep Time: 15 minutes
Cooking Time: 20 minutes
Assembly: 5 minutes
Total: 40 minutes
Ingredients (2–3 servings)
For the Chicken
2 boneless skinless chicken breasts
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp paprika
½ tsp black pepper
½ tsp salt
½ tsp dried oregano (optional)
For the Salad
2 large eggs
2 cups mixed greens (lettuce, spinach, arugula, etc.)
1 cup cherry tomatoes, halved
1 small cucumber, sliced
½ cup sweet corn (fresh or canned)
½ cup bell peppers, sliced
¼ cup red onion, thinly sliced
1 small avocado, sliced (optional)
For the Dressing
2 tbsp olive oil
1 tbsp lemon juice or vinegar
1 tsp Dijon mustard
½ tsp honey (optional)
Salt & pepper to taste
1 clove garlic, minced (or ¼ tsp garlic powder)
Instructions
Step 1 – Marinate and Grill the Chicken (15–20 min)
Mix olive oil, lemon juice, garlic powder, paprika, pepper, salt, and oregano.
Coat chicken breasts evenly with the marinade.
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken for 6–7 minutes per side, until fully cooked (internal temp 165°F / 74°C).
Let it rest 5 minutes, then slice.
Step 2 – Boil the Eggs (10 min)
Place eggs in a pot, cover with water.
Bring to a boil, then cover and turn off heat.
Let sit for 8–10 minutes for hard-boiled eggs.
Transfer to cold water and peel.
Step 3 – Prepare the Vegetables (5 min)
Wash and chop all veggies: tomatoes, cucumber, peppers, onions, greens, and avocado.
Step 4 – Make the Dressing (2 min)
Whisk together:
olive oil + lemon juice + Dijon + honey + garlic + salt + pepper.
Step 5 – Assemble the Salad (5 min)
Add mixed greens to a bowl.
Top with tomatoes, cucumbers, corn, peppers, onions, and avocado.
Add sliced grilled chicken and halved boiled eggs.
Drizzle with dressing.
Toss gently or serve layered.
Serving Suggestions
Serve warm chicken on cold vegetables for contrast.
Add toasted nuts (almonds/walnuts) for crunch.
Add feta or parmesan cheese for richness.
Nutrition (Approx per serving)
Calories: ~420
Protein: ~45g
Carbs: ~18g
Fat: ~20g
Fiber: ~4g
(Will vary with portion sizes and additions.)
Q & A Section
Q1: Can I use leftover grilled chicken?
Yes! Leftover chicken works perfectly and cuts prep time by half.
Q2: Can I replace eggs?
You can replace them with tofu cubes, chickpeas, or extra grilled veggies.
Q3: Can this be meal-prepped?
Yes, but store dressing separately and add avocado fresh to avoid browning.
Q4: What veggies can I add or substitute?
Carrots, broccoli, olives, cabbage, zucchini, or roasted vegetables all work.
Q5: What if I don’t have Dijon mustard?
Use plain mustard or skip it—your dressing will still taste great.
Q6: How do I keep chicken juicy?
Don’t overcook; remove from heat once it reaches 165°F (74°C) and rest 5 minutes.
Q7: Is this salad good for weight loss?
Yes — high protein, low carb, and full of nutrients. Just keep dressing moderate.