High Protein Grilled Chicken Salad

Name: High Protein Grilled Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 4 cups mixed greens (spinach, arugula, kale); 1 cup cherry tomatoes, halved; 1 cucumber, sliced; 1 bell pepper, diced; 1/4 cup red onion, thinly sliced; 1/4 cup feta cheese, crumbled; 1 avocado, sliced; Salt and pepper to taste; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons garlic, minced; 1 teaspoon dried oregano; 1 teaspoon honey; Salt and pepper to taste

Highlighted under: Clean Food

I love how this High Protein Grilled Chicken Salad combines vibrant flavors and nutritious ingredients to create a wholesome meal. Preparing the chicken on the grill not only adds a beautiful char but also locks in all those delicious juices, making each bite satisfying. Tossing together fresh greens, colorful veggies, and a zingy dressing elevates the dish even further. This salad is perfect for lunch or dinner, providing the protein boost we need without the heaviness. Plus, it’s simple enough to whip up even on busy days, which is a major bonus!

Created by

Zadie Whitmore

Last updated on 2026-02-16T00:53:35.885Z

When we first tried making this High Protein Grilled Chicken Salad, I was amazed at how simple yet flavorful it turned out. The key was marinating the chicken beforehand to really infuse it with taste. I usually let it sit for at least 30 minutes, but if I’m in a pinch, even 15 minutes can make a difference!

Another tip is to grill the chicken over medium-high heat, which ensures that the inside cooks through perfectly while the outside gets that lovely golden crust. The freshness of the veggies complements the savory chicken, creating a balanced meal.

Why You'll Love This Salad
Packed with protein to keep you full and energized
Fresh ingredients that burst with flavor
Quick and easy to prepare, perfect for any meal

Perfecting Your Marinade

Marinating the chicken is a key step that not only infuses the meat with flavor but also helps tenderize it. The combination of olive oil and balsamic vinegar creates a perfect balance, allowing the chicken to absorb the flavors while maintaining moisture. If you're short on time, try marinating for just 15-20 minutes, although I recommend the full 30 minutes for the best flavor. You can also experiment with different vinegars or add herbs like thyme or rosemary for a unique twist.

It's essential to ensure the chicken is evenly coated in the marinade. Use a resealable plastic bag or a glass dish for easier turning and even flavor distribution. When marinating, keep it in the refrigerator rather than at room temperature to prevent bacterial growth.

Grilling Tips for Perfect Chicken

To achieve beautifully grilled chicken, it's crucial to preheat the grill to medium-high heat before placing the meat on it. This helps create those attractive grill marks and a slightly charred exterior for added flavor. I recommend using a meat thermometer to check for doneness; the chicken should reach an internal temperature of 165°F to ensure it's fully cooked. If the chicken sticks to the grill, it may not be ready to flip—wait until it releases easily.

Allow the grilled chicken to rest for 5-10 minutes after coming off the grill. This step is critical; resting enables the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful. If you're not serving the chicken immediately, keep it wrapped in foil to retain warmth.

Salad Assembly and Storage

When assembling your salad, I recommend slicing the grilled chicken on a diagonal to create more surface area for the flavors to shine through and for a more visually appealing presentation. Layering the avocado slices and feta cheese adds creaminess and a tangy kick that contrasts beautifully with the fresh veggies. You can also add nuts or seeds for an added crunch—which can enhance both the texture and the protein content.

While this salad is best enjoyed fresh, you can prepare elements in advance for quick assembly. Store the chopped veggies and mixed greens in airtight containers for up to 3 days. If you're meal prepping, keep the dressing separate until you're ready to eat to prevent sogginess. You can also try variations by adding grilled shrimp or chickpeas for a twist on protein.

Ingredients

For the Salad

2 boneless, skinless chicken breasts
4 cups mixed greens (spinach, arugula, kale)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 bell pepper, diced
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
1 avocado, sliced
Salt and pepper to taste

For the Marinade

3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon honey
Salt and pepper to taste

Instructions

Marinate the Chicken

In a bowl, whisk together the olive oil, balsamic vinegar, garlic, oregano, honey, salt, and pepper. Add the chicken breasts and make sure they are well-coated. Cover and let marinate for at least 30 minutes.

Grill the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest before slicing.

Prepare the Salad

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, and red onion. Toss gently to mix.

Assemble the Salad

Slice the grilled chicken and place it on top of the salad. Add the avocado slices and sprinkle with feta cheese. Drizzle with any remaining marinade or your choice of dressing.

Pro Tips

For extra flavor, consider adding some grilled corn or black beans to your salad. They're not only tasty but also enhance the protein content.

Ingredient Substitutions

If you’re looking for substitutions in this salad, you can swap feta cheese for goat cheese or even nutritional yeast for a vegan option. The idea is to maintain a flavorful and tangy component that complements the richness of the avocado. Alternatively, if you're not a fan of balsamic vinegar, apple cider or red wine vinegar can work beautifully in the marinade, offering slightly different flavor profiles while still being delicious.

For the greens, feel free to mix in your favorites; romaine or mixed baby greens can provide a different texture. If you're avoiding gluten, rest assured that this salad is naturally gluten-free, making it a great option for those with dietary restrictions.

Meal Prep and Make-Ahead Tips

This High Protein Grilled Chicken Salad can be made ahead, making it a fantastic option for busy weeks. Just grill the chicken and let it cool before slicing, then store it in an airtight container. The salad mix can also be prepped in advance, but store your avocado separately to avoid browning. Assemble the salad just before eating for maximum freshness.

If you're making this salad for a gathering or meal prep, consider doubling the recipe, as it keeps well in the fridge for up to two days, although the vegetables will lose some crispness over time. You can easily pack it in mason jars, layering the ingredients starting with the dressing at the bottom, followed by the heavier ingredients, and finishing with the mixed greens on top. Just shake it up when you're ready to enjoy!

Questions About Recipes

→ Can I use a different type of protein?

Absolutely! Feel free to substitute with grilled shrimp, steak, or even tofu for a vegetarian option.

→ How long can I store leftovers?

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the greens from wilting.

→ What can I use instead of feta cheese?

If you're not a fan of feta, crumbled goat cheese or even shredded cheddar work well as alternatives.

→ Is this salad gluten-free?

Yes, this High Protein Grilled Chicken Salad is naturally gluten-free as long as the marinade ingredients are gluten-free certified.