Ingredients (Serves 2–3)
For the Chicken
- 2 boneless, skinless chicken breasts (~1 lb / 450 g)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
For the Salad
- 4 cups mixed greens (lettuce, spinach, arugula)
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ cup red onion, thinly sliced
- ½ cup shredded carrots
- ½ cup cooked chickpeas (optional, for extra protein)
- 2 hard-boiled eggs, sliced (optional, for extra protein)
For the Creamy Dressing
- 3 tbsp Greek yogurt
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1. Grill the Chicken
- Preheat a grill or grill pan over medium-high heat.
- Rub chicken breasts with olive oil, salt, pepper, garlic powder, and paprika.
- Grill 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
2. Prepare the Salad
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, shredded carrots, and chickpeas.
3. Make the Dressing
- Whisk together Greek yogurt, olive oil, Dijon mustard, lemon juice, minced garlic, salt, and pepper until smooth.
4. Assemble
- Top the salad with sliced grilled chicken and hard-boiled eggs if using.
- Drizzle dressing over the salad and toss gently. Garnish with extra herbs like parsley or chives if desired.
High-Protein Tips
- Protein content: One chicken breast ~30 g protein; add eggs (~12 g per 2 eggs) and chickpeas (~7 g per ½ cup) to easily reach 40–50 g protein per serving.
- Extra boost: Sprinkle 2 tbsp shredded cheese or a handful of toasted nuts for additional protein and flavor.
- Meal prep: Store chicken and dressing separately from greens to keep the salad fresh for up to 2 days.