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Low-Calorie High-Protein Grilled Chicken Salad

Low-Calorie High-Protein Grilled Chicken Salad

A light and healthy grilled chicken salad packed with protein, fresh vegetables, and a tangy honey mustard dressing. Perfect for a low-calorie meal or meal prep.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups mixed greens such as kale, spinach, and lettuce
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber sliced
  • 1 cup red onion thinly sliced
  • 1 cup crumbled feta cheese optional
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil for dressing
  • 2 tablespoons white wine vinegar or apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, and your favourite herbs. Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into thin strips.
  2. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese (if using). Drizzle the olive oil and vinegar over the salad and toss to combine.
  3. In a small bowl, whisk together the Dijon mustard, honey, and a pinch of salt and pepper. Add the chopped parsley and stir to combine.
  4. Add the sliced grilled chicken to the salad and toss to combine. Drizzle the dressing over the salad and toss again to coat.
  5. Season the salad with additional salt and pepper if needed. Serve immediately and enjoy!
  6. For meal prep, cook the chicken and prepare the salad components up to a week in advance. Store the salad in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and assemble the salad as needed.
  7. For a spicy kick, add diced jalapeños or red pepper flakes to the salad dressing.
  8. To make the recipe vegan, swap the chicken with marinated and grilled tofu or tempeh.
  9. To make the recipe gluten-free, swap the feta cheese with a gluten-free alternative.

Notes

For meal prep, cook chicken and prep components up to a week in advance. Store salad and dressing separately. Add a spicy kick with diced jalapeños or red pepper flakes. To make vegan, substitute chicken with grilled tofu or tempeh. For gluten-free, use a gluten-free feta alternative.