20 Easy High Protein Salad Recipes That Aren’t Boring

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Warm Tuna Salad (23 grams of protein)

Warm Tuna Salad (23 grams of protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 tuna steaks (6 oz each)
• 2 tablespoons olive oil (for searing)
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup olives (optional)
• 2 tablespoons capers (optional)
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions

1. 1. Pat tuna steaks dry and season with salt and pepper.
2. 2. In a skillet over medium-high heat, heat 1 tablespoon oil and sear tuna 2–3 minutes per side for medium-rare; transfer to a cutting board and slice.
3. 3. In the same skillet, add remaining oil and briefly warm the greens, tomatoes, cucumber, and red onion until just wilted, about 2–3 minutes.
4. 4. Whisk lemon juice with Dijon, salt, and pepper to make a dressing; drizzle over the warm salad and toss gently.
5. 5. Top the bed of greens with warm tuna slices, olives, and capers; serve immediately.

2. Lobster Cobb Salad (23g protein)

Lobster Cobb Salad (23g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz cooked lobster meat, chopped
• 4 slices cooked bacon, crumbled
• 2 hard-boiled eggs, quartered
• 1 avocado, diced
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup blue cheese crumbles
• 2 tablespoons lemon vinaigrette or olive oil with lemon
• Salt and pepper to taste

Instructions

1. 1. Arrange four bowls with romaine as a base.
2. 2. Distribute lobster, bacon, eggs, avocado, and tomatoes evenly over the bowls.
3. 3. Sprinkle blue cheese crumbles over each serving.
4. 4. Drizzle with vinaigrette and season with salt and pepper to taste.
5. 5. Serve immediately or chill briefly for a cooler Cobb presentation.

3. Vegan Cobb Salad With Cheesy Dressing (13g protein)

Vegan Cobb Salad With Cheesy Dressing (13g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups romaine lettuce, chopped
• 1 cup firm tofu, cubed
• 1 cup cooked chickpeas
• 1 avocado, diced
• 1/2 cup corn kernels
• 1/2 cup cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup shredded carrots
• 2 tablespoons chopped fresh parsley
• 1/2 cup unsweetened plant-based yogurt
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 1/2 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

1. 1. Rinse and chop the romaine; arrange in a large salad bowl.
2. 2. Add tofu, chickpeas, avocado, corn, cucumber, cherry tomatoes, and shredded carrots; toss to combine.
3. 3. In a small bowl, whisk yogurt, nutritional yeast, lemon juice, olive oil, garlic, Dijon, salt, and pepper until smooth.
4. 4. Drizzle the dressing over the salad and toss gently to coat.
5. 5. Serve immediately or chill for 10 minutes for a cooler presentation.

4. Caesar Salad With Roasted Shrimp (34g protein)

Caesar Salad With Roasted Shrimp (34g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 6 cups romaine lettuce, torn
• 2 cups vegan parmesan or nutritional yeast (for topping)
• 1 cup Caesar dressing (see below)
• 3/4 cup cashews, soaked 2–4 hours, drained
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove
• 1 teaspoon Dijon mustard
• 1/4–1/2 cup water (to thin dressing)
• Salt and pepper, to taste
• 2 cups sturdy croutons

Instructions

1. 1. Preheat oven to 400°F (200°C). Roast shrimp lightly with a touch of oil for 6–8 minutes until pink and opaque.
2. 2. In a blender, blend cashews, lemon juice, olive oil, garlic, Dijon, salt, pepper, and water until smooth to make the dressing. Adjust consistency with more water if needed.
3. 3. In a large bowl, toss romaine with enough dressing to lightly coat leaves. Top with vegan parmesan and croutons.
4. 4. Arrange roasted shrimp on top and serve.
5. 5. Optional: garnish with extra lemon zest or parsley.

5. BBQ Chicken Salad (28g protein)

BBQ Chicken Salad (28g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken breast, shredded
• 4 cups mixed greens
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/2 cup shredded cheddar cheese (optional)
• 1/2 cup BBQ sauce
• 1/4 cup plain yogurt (for dressing)
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions

1. 1. In a large bowl, combine greens, chicken, black beans, corn, and red pepper.
2. 2. Toss with BBQ sauce until evenly coated.
3. 3. Whisk yogurt with lime juice; season with salt and pepper.
4. 4. Drizzle dressing over salad and toss to combine.
5. 5. Serve immediately.

6. Arugula Steak Salad With Farro (41.5g protein)

Arugula Steak Salad With Farro (41.5g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb flank steak, grilled to desired doneness and thinly sliced
• 1 cup farro, cooked and cooled
• 4 cups arugula
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. 1. Prepare steak and let rest for 5 minutes, then slice thinly.
2. 2. In a large bowl, combine arugula, farro, tomatoes, cucumber, and feta.
3. 3. Whisk olive oil, lemon juice, Dijon, salt, and pepper for the dressing.
4. 4. Toss salad with dressing and top with steak slices.
5. 5. Serve promptly.

7. Fresh Vegan Salad With Hummus (31g protein)

Fresh Vegan Salad With Hummus (31g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups baby spinach
• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1 avocado, diced
• 1 cup canned chickpeas, rinsed and drained
• 1 cup hummus (for dressing)
• 1/4 cup water (to thin hummus as dressing)
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. 1. In a large bowl, arrange greens and spinach.
2. 2. Add cucumber, tomatoes, avocado, and chickpeas.
3. 3. Whisk hummus with water and lemon juice to make a pourable dressing.
4. 4. Drizzle over the salad and toss gently to coat.
5. 5. Season with salt and pepper to taste.

8. Kale Chicken & Apple Salad (30g protein)

Kale Chicken & Apple Salad (30g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups kale leaves, stems removed, chopped
• 1 1/2 cups cooked chicken breast, sliced
• 2 apples, thinly sliced
• 1/2 cup toasted walnuts
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. 1. Massage kale with a pinch of salt for 1–2 minutes to soften.
2. 2. Add chicken, apple slices, walnuts, and cheese.
3. 3. Whisk dressing ingredients together; adjust sweetness and acidity to taste.
4. 4. Pour dressing over salad and toss to coat.
5. 5. Serve.

9. Mayo-Free Cranberry Apple Chicken Salad (20g protein)

Mayo-Free Cranberry Apple Chicken Salad (20g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds cooked chicken breast, diced
• 1 cup celery, diced
• 1 cup red grapes, halved
• 1 apple, diced
• 1/2 cup dried cranberries
• 1/2 cup walnuts
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. 1. In a large bowl, combine chicken, celery, grapes, apple, cranberries, and walnuts.
2. 2. In a small bowl, whisk yogurt, lemon juice, Dijon, salt, and pepper.
3. 3. Fold dressing into the chicken mixture until evenly coated.
4. 4. Chill 15–20 minutes before serving.
5. 5. Serve.

10. Easy Chicken Salad With Grapes (26g protein)

Easy Chicken Salad With Grapes (26g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds cooked chicken breast, diced
• 1 cup red grapes, halved
• 1 cup celery, diced
• 1/2 cup almonds, slivered
• 3/4 cup plain yogurt (or vegan yogurt)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. 1. Combine chicken, grapes, celery, and almonds in a large bowl.
2. 2. Whisk yogurt, lemon juice, Dijon, salt, and pepper.
3. 3. Toss with dressing until coated.
4. 4. Chill briefly if desired and serve.

11. Roasted Shrimp Pasta Salad (33g protein)

Roasted Shrimp Pasta Salad (33g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 ounces pasta (rotini or fusilli), cooked and cooled
• 1 pound shrimp, roasted and tails removed
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh herbs (parsley or basil)
• Salt and pepper, to taste

Instructions

1. 1. Cook pasta until al dente, drain, and rinse with cold water.
2. 2. Toss pasta with shrimp, tomatoes, spinach, olive oil, lemon zest and juice, and herbs.
3. 3. Season with salt and pepper to taste.
4. 4. Chill slightly before serving.
5. 5. Serve.

12. Blackberry Balsamic Grilled Chicken Salad (31g protein)

Blackberry Balsamic Grilled Chicken Salad (31g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound chicken breast, grilled and sliced
• 6 cups mixed greens
• 1 cup fresh blackberries
• 1 avocado, sliced
• 1/3 cup walnuts
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup (optional)
• Salt and pepper, to taste

Instructions

1. 1. Arrange greens on a platter or in bowls.
2. 2. Top with chicken, blackberries, avocado, and walnuts.
3. 3. Whisk dressing ingredients together or shake in a jar until emulsified.
4. 4. Drizzle dressing over the salad and toss gently to combine.
5. 5. Serve immediately.

13. Tuna & Sweet Potato Salad (30g protein)

Tuna & Sweet Potato Salad (30g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium sweet potatoes (about 600–650 g), peeled and cubed
• 2 cans tuna in water (165 g drained each), well drained
• 4 cups mixed greens (spinach, arugula, and lettuces)
• 1/2 cup red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced (optional)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a parchment-lined sheet for 25–30 minutes, turning once, until tender and lightly caramelized.
2. 2. Whisk dressing: remaining olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper.
3. 3. In a large bowl, combine greens, red onion, cherry tomatoes, and olives. Flake and add the drained tuna.
4. 4. Add roasted potatoes to the salad and drizzle with the dressing. Toss gently to combine.
5. 5. Garnish with parsley and adjust seasoning before serving.

14. Steak Salad With Blue Cheese, Butternut Squash, & Cranberries (31g protein)

Steak Salad With Blue Cheese, Butternut Squash, & Cranberries (31g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb flank steak or sirloin (450 g)
• 2 cups cubed butternut squash (about 300 g)
• 6 cups mixed salad greens
• 1/3 cup blue cheese crumbles
• 1/3 cup dried cranberries
• 1/4 cup toasted walnuts
• 2 tablespoons olive oil (divided)
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss the cubed squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and lightly caramelized.
2. 2. Season steak with salt and pepper. Sear in a hot skillet 3–4 minutes per side for medium-rare, then rest 5 minutes before slicing thin.
3. 3. Whisk dressing ingredients: 1 tablespoon olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
4. 4. In a large bowl, arrange greens. Top with roasted squash, cranberries, and walnuts. Add steak slices and sprinkle blue cheese over the top.
5. 5. Drizzle the dressing over the salad, toss lightly, garnish with thyme, and serve.

15. Roasted Cauliflower Salad With Lentils & Grapes (9g protein)

Roasted Cauliflower Salad With Lentils & Grapes (9g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large head cauliflower (about 900 g), cut into florets
• 1 cup cooked lentils (brown or green)
• 1 cup red grapes, halved
• 4 cups baby spinach or arugula
• 1/4 cup red onion, finely chopped
• 1/4 cup toasted almonds, roughly chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional feta cheese, crumbled (1/4 cup)

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. 2. Whisk dressing: remaining olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
3. 3. In a large bowl, combine warm cauliflower, lentils, grapes, spinach, and red onion. Drizzle with dressing and toss.
4. 4. Sprinkle almonds on top and add feta if using.
5. 5. Serve warm or at room temperature.

16. Curry Chicken Salad (39g protein)

Curry Chicken Salad (39g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken breast, shredded (about 300–350 g)
• 1/3 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons curry powder
• 1 celery stalk, finely chopped
• 1/2 apple, diced
• 1/2 cup seedless grapes, halved
• 2 tablespoons chopped fresh cilantro or parsley
• 1 tablespoon lime juice
• Salt and pepper to taste
• 4 cups mixed greens for serving

Instructions

1. 1. In a bowl, blend yogurt, mayonnaise, curry powder, lime juice, and a pinch of salt and pepper to make the dressing.
2. 2. Fold in shredded chicken, celery, apple, grapes, and herbs until evenly coated.
3. 3. Chill for 15 minutes to meld flavors.
4. 4. Serve on a bed of greens or scoop onto lettuce leaves.

17. Beef & Mint Salad (35g protein)

Beef & Mint Salad (35g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz beef sirloin (340 g)
• 3 cups romaine or mixed greens
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. 1. Season beef with salt and pepper. Sear on high heat 3–4 minutes per side for medium-rare; rest 5–10 minutes, then slice thin.
2. 2. In a large bowl, combine greens, cucumber, tomatoes, and mint.
3. 3. Whisk together olive oil, red wine vinegar, honey, and garlic to make a bright dressing; season.
4. 4. Add beef slices to the salad and toss with dressing. Top with feta if using.
5. 5. Serve immediately.

18. Roasted Beet Salad With Goat Cheese, Spinach & Thyme (20g protein)

Roasted Beet Salad With Goat Cheese, Spinach & Thyme (20g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium beets, roasted and sliced
• 6 cups fresh spinach
• 4 oz goat cheese, crumbled
• 1/4 cup toasted walnuts
• 1 tablespoon fresh thyme leaves
• 2 tablespoons balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. 1. Roast beets: wrap in foil and bake at 400°F (200°C) for 45–60 minutes until tender; cool, peel, and slice.
2. 2. Whisk olive oil and balsamic glaze with salt and pepper to make a dressing.
3. 3. In a large bowl, toss spinach with beets, walnuts, and thyme. Top with goat cheese.
4. 4. Drizzle dressing over and serve.

19. Thai Chicken Salad (11g protein)

Thai Chicken Salad (11g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken, shredded
• 3 cups shredded cabbage (green or a mix)
• 1 cup shredded carrot
• 1/2 cucumber, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup roasted peanuts, roughly chopped
• Dressing: 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon fish sauce or coconut aminos, 1 teaspoon brown sugar or maple, 1 small red chili minced (or 1/4 teaspoon chili flakes)
• Optional: 1 teaspoon grated ginger
• Salt to taste

Instructions

1. 1. In a large bowl, combine cabbage, carrot, cucumber, cilantro, and mint.
2. 2. Whisk dressing ingredients in a separate bowl.
3. 3. Add chicken to vegetables and pour dressing over; toss to coat.
4. 4. Sprinkle peanuts on top and serve.

20. Easy Greek Salad With Rotisserie Chicken (23g protein)

Easy Greek Salad With Rotisserie Chicken (23g protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups rotisserie chicken, shredded
• 6 cups romaine lettuce, chopped
• 1 cup grape tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 4 oz feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, combine romaine, tomatoes, cucumber, red onion, and olives.
2. 2. Add shredded chicken and feta; toss gently to combine.
3. 3. Whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper to make the dressing.
4. 4. Drizzle dressing over salad and toss to coat. Serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.