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High Protein Grilled Chicken Salad – Fresh, Satisfying, and Easy to Make

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lemon
  • For the Salad: 6 cups mixed greens (romaine, baby spinach, or spring mix)
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, sliced
  • 1 red bell pepper, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1 ripe avocado, sliced or diced
  • 1/2 cup crumbled feta or shaved parmesan (optional)
  • 1/4 cup toasted almonds or pumpkin seeds (optional for crunch)
  • For the Dressing: 3/4 cup plain Greek yogurt (2% or 0%)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated
  • 1–2 teaspoons honey or maple syrup (to taste)
  • Salt and pepper to taste
  • 2–3 tablespoons water to thin, as needed

Method
 

  1. Prep the Chicken: Pat the chicken dry with paper towels. In a bowl, whisk olive oil, garlic powder, smoked paprika, oregano, salt, pepper, and lemon juice. Add chicken and toss to coat. Let it sit 15–30 minutes at room temperature, or up to 8 hours in the fridge.
  2. Heat the Grill: Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. If using a skillet, preheat with a little oil until shimmering.
  3. Grill: Grill chicken 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let it rest 5–10 minutes, then slice against the grain.
  4. Make the Dressing: In a small bowl, whisk yogurt, olive oil, lemon juice, Dijon, garlic, and honey. Season with salt and pepper. Add water a splash at a time until it’s pourable but still creamy.
  5. Assemble the Salad Base: In a large bowl or platter, add mixed greens, tomatoes, cucumber, bell pepper, and red onion. Toss with a light amount of dressing to coat the greens.
  6. Add Toppings: Layer on sliced grilled chicken and avocado. Sprinkle with feta and nuts or seeds if using.
  7. Finish and Serve: Drizzle a little more dressing over the top. Add a pinch of salt and pepper and a squeeze of lemon if you like. Serve immediately.