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Healthy High-Protein Spring Salad with Grilled Chicken

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A fresh and filling spring salad featuring juicy grilled chicken, crisp seasonal vegetables, and a tangy dressing, perfect for a quick, nutritious meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 8 oz / 225 g each)
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • 4 cups mixed spring greens (baby spinach, arugula, butter lettuce)
  • 1 cup cherry tomatoes, halved
  • ½ cup thinly sliced cucumber
  • ¼ cup thinly sliced radishes
  • ¼ cup shredded carrots
  • ¼ cup cooked quinoa (optional)
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 1 tablespoon apple cider vinegar (or white wine vinegar)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste
  • Optional toppings: 2 tablespoons toasted sunflower seeds or sliced almonds, fresh herbs like parsley or basil, crumbled feta or goat cheese (omit for dairy-free)

Instructions

  1. Marinate the chicken: In a medium bowl, whisk together 1 tablespoon olive oil, smoked paprika, garlic powder, lemon juice, salt, and pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 15 minutes (up to 2 hours).
  2. Prepare the vegetables: Rinse and dry spring greens. Halve cherry tomatoes, thinly slice cucumber and radishes, shred carrots. Cook and cool quinoa if using.
  3. Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Adjust seasoning to taste.
  4. Grill the chicken: Heat grill pan or grill over medium-high heat. Cook chicken breasts 5–6 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes, then slice thinly.
  5. Assemble the salad: In a large bowl, combine greens, tomatoes, cucumber, radishes, carrots, and quinoa. Drizzle half the dressing and toss gently to coat.
  6. Finish and serve: Arrange sliced chicken on top. Drizzle remaining dressing and sprinkle optional toppings. Serve immediately.

Notes

Pat chicken dry before marinating for better seasoning adherence. Use a meat thermometer to ensure chicken is cooked safely. Rest chicken after grilling to keep it juicy. Keep dressing separate if prepping ahead to avoid soggy greens. Uniformly chop vegetables for even mixing and presentation.

Nutrition

Keywords: healthy salad, high protein, grilled chicken, spring salad, weight loss, quick recipe, easy salad, nutritious meal

Find it online: https://perkypan.com/healthy-high-protein-spring-salad-with-grilled-chicken-easy-recipe-for-weight-loss/