21 High Protein Salad Ideas With 20G+ Protein

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. Sweet Potato and Steak Salad

Sweet Potato and Steak Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT23M · Total: PT38M · Yield: [‘4’]

This easy steak salad recipe features air fried steak and sweet potatoes over greens, and an avocado salad dressing your family will love!

Ingredients

• 2 large sweet potatoes (cubed)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 cups mixed greens
• 1 ½ pounds steak (sirloin, strip, or ribeye)
• 2 large ripe avocados (sliced)
• ½ cup purple cabbage (shredded)
• 1 large avocado (pit and skin removed)
• ¼ cup lemon juice (1 large lemon)
• 1 whole clove garlic
• 2 tablespoons fresh parsley
• 2 tablespoons fresh chives
• ¼ cup olive oil

Instructions For the Sweet Potatoes:

1. Preheat air fryer to 400°F (200°C).
2. Cube sweet potatoes into 1-inch pieces. Toss with olive oil, salt and pepper.
3. Spray air fryer tray with avocado oil cooking spray. Air fry for 12-15 minutes, shaking basket halfway through, until tender and lightly crispy. Set aside to cool while you cook the steak.

Air Fryer Steak:

1. Season steaks generously with salt and pepper (about ¼ to ½ teaspoon each on each piece of steak).
2. Air fry at 400°F (200°C) for 6-8 minutes per side for medium-rare.
3. Let rest 5 minutes, then slice against the grain to serve over salad.

For the Dressing:

1. Add all ingredients except oil to a blender. Pulse until everything is slightly broken down.
2. With the blender running on medium-low speed, slowly drizzle the oil in as it blends until incorporated. If desired, season to taste with sea salt and black pepper.

Assemble the Salad:

1. Divide greens into bowls or plates. Top with sweet potatoes, steak and avocado to each bowl. Then drizzle avocado dressing over the salad and toss to combine.

2. White Bean and Roasted Shrimp Salad

Shrimp Salad with White Beans and Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Roasting shrimp, bacon and tomatoes and then tossing them in a salad with a vinaigrette made from the roasted tomatoes is genius and so good!

Ingredients

• 1 pound shrimps (large, peeled and deveined)
• 4 slices bacon (cut crosswise into 1/2 inch pieces)
• extra virgin olive oil
• kosher salt
• 6 sage leaves (fresh, optional)
• 1 pint cherry tomatoes
• 14 oz cannellini beans (canned, rinsed and drained)
• 1 tablespoon red wine vinegar
• 1 bunch watercress (or lettuce)

Instructions

1. Preheat oven to 350°F.
2. Arrange the shrimp on one half of a baking sheet and the bacon the other half. Drizzle olive oil over everything and sprinkle the shrimp with salt. Scatter the sage leaves. Roast for 15 minutes, if the bacon is not crispy enough, scoop off the shrimp into a big bowl and let the bacon crisp up about 10 more minutes.
3. At the same time, place the tomatoes on the second baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 10 minutes or until they are softened and bursting.
4. Scrape both baking sheets into a large bowl, be sure and get all the juices that the tomatoes released. Add the beans, vinegar and another drizzle of olive oil. Toss then add the watercress (or lettuce) and toss again. Taste and add more olive oil or salt and pepper if desired.

3. Dense Bean Salad

High-Protein Dense Bean Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

You have two choices. You can layer this in a large salad serving bowl for a nice presentation, or you can just mix all of this together in a large bowl if you don’t have to serve it to guests. I will demonstrate the layered version here.

Ingredients

• 4 cups mixed greens
• 15 oz. canned chickpeas ((rinsed and drained))
• 15 oz. canned cannellini beans ((or any white bean))
• ½ lb. cooked chicken breasts ((cooked any way you like best. I used garlic powder, salt and pepper – Chop or shred))
• ⅓ cup chopped onions ((red or yellow))
• 1 cup chopped tomatoes
• 4 large hard-boiled eggs
• 3 tbsp. lemon juice ((fresh is best))
• 3 tbsp. extra virgin olive oil
• 1 tsp. prepared yellow mustard ((no sugar added))
• ½ tsp. garlic powder
• ½ tsp. ground cumin
• ½ tsp. smoked paprika ((regular paprika works in a pinch))
• salt and pepper ((to taste))

Instructions The Salad

1. In a large serving bowl, lay down a bed of lettuce, spreading it out evenly.
2. Top the lettuce with the beans, then top that with the chopped or shredded chicken.
3. Next, add a layer of onions and then tomatoes.
4. Finally, add the chopped eggs.
5. Stir together all the dressing ingredients until well blended.
6. Pour the dressing over the top and serve for presentation.
7. Toss well and serve.

4. Arugula Steak Salad

Arugula Steak Salad with Farro is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘3’, ‘3 servings’]

Savory grilled steak served on a bed of peppery arugula with a flavorful dressing, plus farro grain for extra substance.

Ingredients

• 1 cup farro, rinsed
• 2 cups water
• 1 tbsp extra virgin olive oil
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tbsp maple syrup
• generous pinch of paprika
• 3 cups baby arugula leaves
• 1 tbsp feta cheese
• 1 tbsp toasted pumpkin seeds
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp cinnamon
• 1 lb sirloin steak (or other lean cut)

Instructions

1. Bring the water to a boil, then add the farro grain. Simmer covered on medium low heat until the water has been absorbed, about 20 minutes. Work on other steps as the farro cooks. When the farro is cooked, set it aside to cool a bit.
2. in a small bowl, combine the 2 tablespoons olive oil, balsamic vinegar, maple syrup and paprika.
3. Preheat grill to medium high. Take the steak out of the refrigerator. Make a rub for the steak by combining the garlic powder, salt and cinnamon in a small bowl. Pat the steak dry, then lay it on a large plate. Sprinkle half of the rub on one side of the steak, and rub into the meat. Turn the steak over and repeat the process. Let the steak sit with the rub at room temperature for at least 10 minutes as you work on other components of the dish.
4. place the arugula in a large salad bowl. Add the feta cheese, and gently toss the greens with the dressing. Add one cup of the cooked farro to the arugula, and gently toss to combine. Top with pumpkin seeds.
5. Place the steak on the grill, and cook on direct heat for 6 minutes. Flip the steak over, and grill for another 6 minutes for medium rare. When the steak is ready, remove from the grill onto a large platter. Let the steak rest for a few minutes, then slice about 1/2 inch thick.
6. Divide the arugula salad onto your serving plate. Top each salad with 3 or 4 strips of the grilled steak. You are now ready to enjoy!

5. Strawberry Chicken Salad

The Best Chicken Strawberry Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [‘4’]

This delicious Strawberry Chicken Salad with Spinach is the perfect blend of fruity, sweet, and savory. Strawberry marinated chicken makes this summer chicken salad recipe the perfect way to eat in season, topped with a refreshing, creamy, honey lime salad dressing.

Ingredients

• 16 oz chicken, cut and grilled
• 4-6 cups salad greens
• 1 avocado, sliced
• 1/4 cup goat cheese
• 1/2 cup strawberries, sliced
• 1 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp lime juice
• 2 Tbsp honey
• 1/2 cup Whole Milk Greek Yogurt
• 1 pound strawberries, sliced (about 2 cups)
• 2 Tbsp coconut sugar
• 2 Tbsp water
• 1 Tbsp lemon juice

Instructions

1. Preheat oven to 400 degrees.
2. Season chicken with olive oil and favorite spices (I used paprika, garlic and thyme). Place chicken in baking pan and bake for 10 minutes, before turning over and baking for 15-20 more minutes, or until cooked throughout.
3. While chicken is baking, start your marinade. Mix strawberries, coconut sugar, water and lemon juice is small pot and bring to boil. Reduce the heat and simmer, until the sauce begins to thicken (about 10 minutes). Continue simmering until it gets syrupy.
4. Lastly, prepare your salad greens. Top with avocado, goat cheese and diced strawberries. Prepare ingredients for your dressing and mix.
5. Once chicken is done, cut chicken up and let it soak in strawberry marinade for 5-10 minutes, before decorating on salad.
6. Top with dressing and enjoy!

6. Chinese Chicken Salad

Chinese Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’, ‘8 -‘]

Crisp cabbage, shredded chicken and mandarin oranges in a slightly sweet dressing. *To save time you can buy bags of pre-shredded cabbage in the produce section.

Ingredients

• 1/3 cup rice wine vinegar
• 2 Tablespoons swerve ((regular sugar may be substituted))
• 2 Tablespoons sesame oil
• 2 teaspoons fresh grated ginger
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup avocado or light olive oil
• 4 cups cooked chicken breast (either shredded, diced or chopped)
• 1 bunch of green onions (slice thin on the diagonal)
• 2 11 ounce cans of Mandarin Oranges (drained (or fresh oranges))
• 1/4 cup toasted sesame seeds
• 1 cup sliced or slivered almonds (toasted)
• 1 head cabbage (shredded. About 8-10 cups. (you may use pre-packaged cabbage as well. 2 10 ounce packages.))

Instructions

1. Combine the first 7 ingredients, rice wine vinegar to vegetable oil, in a small sauce pan and heat over a low heat just until sugar is dissolved. Let cool and refrigerate.
2. For the salad, combine all ingredients in a large bowl and toss with dressing.

7. Pesto Chicken Salad

Pesto Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 Servings’]

A light and refreshing yet satisfying mayo-free chicken salad with pesto sauce and avocado for an amazing dish! Tangy sun-dried tomatoes and zingy red onion make this salad so dreamy!

Ingredients

• 4 cups rotisserie chicken (shredded*)
• ½ cup red onion (thinly sliced)
• 1 large ripe avocado (sliced)
• ⅔ cup sun-dried tomatoes
• ⅔ cup pesto sauce
• ¼ tsp black pepper (to taste)

Instructions

1. Shred a rotisserie chicken (or cooked leftover chicken of choice) and add it to a large bowl along with the red onion, sliced avocado, and sun-dried tomatoes.
2. Pour in the pesto sauce and toss until everything is well-combined and coated in pesto.
3. Taste the chicken salad for flavor and add more pesto, some sea salt, and/or black pepper to taste.
4. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days. Use this as a delicious chicken salad sandwich recipe, or eat it as is or on top of a green salad.

8. Ahi Tuna Salad

Ahi Tuna Salad (Quick & Easy Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

My seared ahi tuna salad is easy to make, with avocado, asparagus, and a sesame dressing you’ll want to drizzle on everything.

Ingredients

• 1/2 tsp Dijon mustard
• 8 oz Ahi tuna ((sushi grade))
• 1 tbsp White sesame seeds
• 1 tbsp Black sesame seeds
• 3 oz Asparagus ((woody ends trimmed))
• 1/2 tsp Sea salt
• 2 1/2 oz Arugula
• 1/2 medium Avocado ((diced))
• 2 tbsp Coconut aminos
• 1 1/2 tbsp Dijon mustard
• 1 tbsp Lime juice
• 1/2 tbsp Sesame oil
• 1/2 tsp Fresh ginger ((optional; grated))
• 1 tbsp Honey
• Sea salt ((optional, to taste))

Instructions

1. Preheat a large skillet over medium-high heat.
2. Meanwhile, spread Dijon mustard over the tuna steak on all sides.
3. Combine black and white sesame seeds on a shallow plate, then gently press the tuna steak into seeds to coat it on all sides.
4. Add the tuna to the hot skillet. Sear for about 1 minute per side. Use tongs to hold the edges to the skillet to “seal” all sides.
5. Transfer the tuna to a cutting board. Cut the fish lengthwise, then slice.
6. Add about an inch of hot water and 1/2 teaspoon of salt to the skillet. Place the asparagus in the water and cook for 3-4 minutes, until bright green. Transfer to a colander and run under cold water to stop the asparagus from cooking further. Pat dry and set aside.
7. In a small bowl, stir together the dressing ingredients, until smooth. Adjust salt to taste.
8. Divide the arugula among two serving bowls. Top with asparagus, avocado, and sliced tuna. Drizzle with dressing.

9. Protein Salad

Protein Salad (No Cook Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

This protein salad is the kind of hearty, refreshing salad made up of pantry staples and the crisp veggies you’ve got in your fridge.

Ingredients

• 4 cups chopped romaine lettuce
• 1 ½ cups shredded purple cabbage
• 15 ounce can of chickpeas (rinsed and drained)
• 1 cup diced pickles (big or baby pickles)
• ½ cup finely chopped red onion (or 1 shallot)
• 7 ounce can tuna (drained and flaked)
• 4 soft or hard boiled eggs (halved)
• 1 tablespoon sesame seeds (optional, for garnish)
• 1/4 cup white wine vinaigrette

Instructions Prep:

1. Cook the eggs, if you don’t have hard-boiled eggs in the fridge, to your liking.

Assemble:

1. In a large bowl or serving dish, layer the chopped romaine and shredded purple cabbage as the base. Top with chickpeas, pickles, and red onion.
2. Flake the tuna and distribute it evenly over the top. Drizzle with the white wine vinaigrette or your favorite dressing.

Serve:

1. Divide the salad into 4 bowls. Place two egg halves in each bowl.

Prep ahead tips:

1. You can assemble the salad ingredients up to a day in advance, except for the eggs and the dressing. Keep the salad covered and refrigerated. Drizzle with the dressing and then place the eggs on top for the best texture and flavor.

10. Salmon Salad

Salmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘4’]

This Greek salmon salad is seared salmon fillets with cucumber, tomato, olives, red onion, avocado and feta cheese, all tossed in a garlic and herb dressing. A lighter meal option that’s fresh, colorful and totally delicious!

Ingredients

• 1 pound salmon fillets (3-4 ounces each)
• 1 teaspoon dried italian seasoning
• salt and pepper to taste
• 2 teaspoons olive oil
• 4 cups romaine lettuce (chopped)
• 1 cup cherry tomatoes (halved)
• 1 cup cucumber (quartered and sliced)
• 1/2 cup kalamata olives (halved)
• 1/4 cup red onion (thinly sliced)
• 1/3 cup feta cheese (crumbled)
• 1/4 cup fresh dill (minced)
• 1/2 cup green bell pepper (chopped)
• 1 avocado (peeled, pitted and sliced)
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Instructions

1. Season the salmon fillets with the Italian seasoning, salt and pepper.
2. Heat the 2 teaspoons olive oil in a large pan over high heat.
3. Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
4. While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
5. In a small bowl, whisk together all the ingredients for the dressing.
6. Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.

11. Cottage Cheese Chicken Salad

Cottage Cheese Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘2’, ‘2 bowls’]

This cottage cheese chicken salad is creamy, satisfying, and loaded with 38g of protein. A high-protein, low-carb, and gluten-free.

Ingredients

• 1/2 cup low-fat cottage cheese
• 1/2 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper (to taste)
• 1 cup rotisserie chicken (chopped into small chunks)
• 1/4 cup jarred banana peppers (drained and diced)
• 1 celery stick (diced)
• 1/2 red onion (diced)
• 1 green onion (thinly sliced)

Instructions

1. Add cottage cheese, Dijon mustard, onion powder, garlic powder, salt and black pepper into a food processor. Pulse until smooth.
2. In a large mixing bowl, combine rotisserie chicken, banana peppers, celery, red onion, green onion and blended cottage cheese. Mix well and season with salt and black pepper.
3. Serve immediately or store in the fridge.

12. Mediterranean Detox Chicken Salad Jars

Mediterranean Detox Chicken Salad Jar (High Protein, No-Heat Options, Meal Prep Friendly) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘2’, ‘2 jars’]

Refreshing summer salads are are perfect for summer detox.

Ingredients

• 2 cups shredded, cooked chicken breast ((chilled))
• 1 cup halved, cherry tomatoes
• 1 cup chopped cucumber ((peeled or unpeeled))
• ½ cup chopped red onion
• ¼ cup kalamata olives ((sliced or chopped))
• ½ cup chopped fresh basil ((or parsley))
• ½ cup chopped, marinated artichoke hearts ((drained))
• 2 cups salad greens ((can be mixed or a single lettuce))
• 2 tbsp. extra virgin olive oil
• 4 tbsp. fresh lemon juice ((or vinegar of your choosing))
• 2 tsp. Dijon mustard ((no added sugar))
• 1 tsp. dried oregano
• ½ tsp. garlic powder ((or granules))
• salt and pepper ((to taste))

Instructions

1. Prep all the ingredients as indicated.
2. In a small bowl or jar, whisk together the oil, lemon juice, mustard, and seasonings.

Assembly Order for Jars

1. Dressing on the bottom.
2. Onions + artichokes (they can marinate in the dressing).
3. Chicken and olives.
4. Tomatoes and cucumbers. (If you add any additional items, add them here on top of this layer)
5. Herbs.
6. Greens on top (add a paper towel for moisture if prepping ahead).
7. Close them up and store them in the fridge until you are ready to enjoy them.

13. Grilled Chicken Cobb Salad

Chicken Cobb Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

This Grilled Chicken Cobb Salad recipe consists of delicious and simple ingredients like mixed greens, chicken breasts, crumbled bacon, fresh tomatoes, and blue cheese. Drizzled with a homemade ranch dressing, this is a perfect summertime meal!

Ingredients

• 5 cups mixed greens
• 3 grilled chicken breast, sliced
• 1 cup tomatoes, diced
• 1/2 cup cucumber, diced
• 1/2 cup bacon, crumbled
• 1/2 cup blue cheese, crumbled
• 1 large avocado, diced
• 4 hard boiled eggs, peeled and diced
• 1/2 cup red onions, diced
• homemade ranch dressing

Instructions Chicken Cobb Salad

1. To assemble the salad fill four bowls with mixed greens.
2. Top with chicken, tomatoes, cucumber, bacon, blue cheese, eggs, red onions and avocado.
3. Serve immediately with ranch or your favorite dressing!

14. Chipotle Chicken Salad

Chipotle Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT42M · Yield: [‘4’, ‘4 bowls’]

Bring Mexican flavors into your kitchen with this healthy version of chipotle. The chipotle chicken salad is fruity, refreshing, filling, and a little spicy. It’s gluten-free and high protein.

Ingredients

• 2 chicken breasts
• 2 tbsp olive oil
• 1 tsp chipotle chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tbsp lime juice
• 1 head romaine lettuce (chopped)
• 1 salad tomato (diced)
• 1 avocado (cubed)
• 1 cup corn (canned)
• 1/2 cup black beans (drained, rinsed)
• 1 red bell pepper (chopped)
• 1/2 English cucumber (peeled and chopped)
• 1 cup cheddar cheese (shredded)
• 1/4 red onion (sliced)
• 1 mango (peeled and chopped)
• 2 tbsp honey
• 1 tbsp white vinegar
• 2 tbsp lime juice
• 2 garlic cloves (peeled)
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/4 cup canola oil

Instructions

1. Chipotle Chicken
2. Mix together all the ingredients except for the chicken in a bowl. Add in the chicken breasts and cover them with the rub we’ve just made.
3. Let the chicken sit for 30 minutes before cooking (you can make the dressing meanwhile).
4. Heat a non-stick skillet over medium-high heat. Once hot, add chicken.
5. Cook the chicken for 4-5 minutes on one side until it’s nicely browned or even a little burnt. Turn the chicken over, reduce the heat, and let it cook for another 6-7 minutes until the chicken has fully cooked through.
6. Once finished, let it cool down and slice the chicken breasts.
7. Honey Mango Dressing
8. Add all the ingredients into a blender except for canola oil. Puree until one smooth texture.
9. Now add in the canola and blend the mixture. Let it sit.
10. Salad
11. Add all the chopped salad ingredients into a bowl and toss them together.
12. Divide the salad into 4 separate bowls, top with chicken slices, and drizzle with the dressing.

15. Street Corn Salad

Street Corn Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘7’, ‘7 Servings’]

Chicken and roasted corn with blended cottage cheese, peppers, fresh herbs, lime, and street corn seasoning.

Ingredients

• 16 oz Trader Joe’s Hardwood Smoked Pulled Chicken (or your choice of cooked chicken)
• 16 oz Low Fat Cottage Cheese
• 16 oz Frozen Fire Roasted Corn
• 2 medium Jalapeño Peppers or 1 large Poblano Pepper (seeded and diced)
• 2 medium Limes
• 2-3 handfuls Cilantro (roughly chopped)
• 4 Green Onions (thinly sliced)
• 2 Tablespoons Trader Joe’s Everything But the Elote Seasoning (substitutions below*)
• Cotija Cheese (for garnish)

Instructions

1. Place the frozen corn in a large bowl and microwave for 2 minutes. The corn should still be chilled but thawed from frozen.
2. Use an immersion blender or food processor to blend the cottage cheese until smooth. Add to the bowl with the corn.
3. Zest the limes and add half to the bowl. Reserve the other half to add to taste if needed. Juice the limes into the bowl.
4. Roughly chop the chicken and add to the bowl with the peppers, green onions, cilantro, and seasoning. Stir everything together and salt to taste. Add the remaining lime zest, if needed.
5. Garnish with cotija cheese or queso fresco, chopped cilantro and green onion, and lime wedges. Serve with tortilla chips, tostadas, lettuce wraps, or crackers.

16. Grilled Chicken Bacon Salad

High Protein Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This high protein chicken salad is a super healthy entree with bacon, avocado, walnuts and blueberries. It’s full of flavor and nutrients!

Ingredients

• 1 pound boneless skinless chicken breasts (or thighs)
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 4 strips bacon
• 4 cups mixed greens
• ⅔ cup blueberries
• ⅔ cup chopped walnuts
• 1 medium avocado
• ½ medium red onion (about ½ cup)
• 1-2 tablespoons lemon vinaigrette (to taste (recipe below))
• ½ cup olive oil
• 3 tablespoons lemon juice (from 1 large lemon)
• 1 teaspoon dijon mustard
• ¼ teaspoon sea salt (more/less, as desired)
• ⅛ teaspoon black pepper (more/less, as desired)
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder

Instructions

1. Season both sides of the chicken breasts evenly with salt and pepper. Heat oil in a skillet over medium heat. Add the chicken and cook for about 3-4 minutes per side, depending on the thickness of the chicken. Once cooked through to an internal temperature of 163℉, set it aside and allow it to rest for 5 minutes before slicing.
2. Place a second skillet over medium heat. Add cold bacon (this allows the bacon fat to render slowly = crispier bacon). Cook for about 6 minutes per side, or until it’s as crispy as you like it. Transfer the bacon to a plate lined with paper toweling until you’re ready to assemble the salad.
3. Thinly slice the red onion. Peel, pit, and slice the avocado. Roughly chop or crumble the bacon. Slice the cooked chicken.
4. Whisk the lemon vinaigrette ingredients together in a small bowl.
5. Add all the salad ingredients to a large bowl. Drizzle with salad dressing and toss. Divide among 4 bowls and serve.

17. Spicy Chicken Salad

Spicy Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken breasts
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon olive oil
• 3/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tablespoon fresh lime juice (about 1 lime)
• 1 tablespoon Sriracha or other hot sauce (adjust to preference)
• 1 teaspoon honey
• 1 small garlic clove, minced
• 1 medium celery stalk, finely chopped (about 1/2 cup)
• 1/2 medium red onion, finely diced (about 1/3 cup)
• 1 small red bell pepper, seeded and diced
• 1 jalapeño, seeded and minced (optional)
• 1/3 cup fresh cilantro leaves, chopped (or parsley)
• 4 cups mixed salad greens or lettuce, to serve
• 1/4 cup toasted sunflower seeds or chopped roasted peanuts (optional)
• Lime wedges, for serving

Instructions

1. 1. Gather and measure all ingredients. Pat the chicken breasts dry and set aside.
2. 2. Season both sides of the chicken with 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, smoked paprika, and cayenne pepper.
3. 3. Heat the olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook until browned and cooked through, about 6–8 minutes per side depending on thickness (internal temperature should reach 165°F / 74°C). Transfer cooked chicken to a plate and let rest 5 minutes.
4. 4. While the chicken rests, whisk together the mayonnaise, Greek yogurt, lime juice, Sriracha, honey, minced garlic, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Taste and adjust heat or acidity as needed.
5. 5. Finely chop the celery, red onion, red bell pepper, jalapeño (if using), and cilantro.
6. 6. Shred or dice the rested chicken into bite-sized pieces and place in a large mixing bowl.
7. 7. Add the chopped vegetables and cilantro to the chicken, pour the dressing over everything, and toss until well coated.
8. 8. Stir in the toasted seeds or nuts if using. Taste the salad and adjust seasoning with more salt, pepper, lime juice, or hot sauce to preference.
9. 9. Divide the mixed greens among four plates and either mound the spicy chicken salad on top of the greens or toss the greens into the bowl with the chicken salad—serve whichever way you prefer.
10. 10. Garnish with extra cilantro and lime wedges and serve immediately. Leftovers can be refrigerated in an airtight container for up to 3 days.

18. Turmeric Chicken Salad

Turmeric Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

This chicken salad with turmeric uses fresh turmeric root for a nutritious anti-oxidant boost to this creamy, crunchy, gluten-free lunch salad.

Ingredients

• 6 ounces shredded cooked chicken (breast or thigh)
• 1/2 cup plain Greek yogurt
• 1 ” piece fresh turmeric (grated (*see note for using dried ground turmeric))
• 1 stalk celery (finely chopped)
• 1 tablespoon chopped fresh tarragon
• 2 tablespoons raisins
• 1/4 teaspoon cinnamon
• 1/2 tablespoon sugar
• salt and pepper

Instructions

1. Combine all ingredients in a medium bowl.
2. Stir until well combined.
3. Season with salt and pepper to taste.
4. Serve with toasted bread, lettuce wraps or on top of salad.

19. Asian Shrimp Mango Black Rice Salad

Asian Shrimp Mango Black Rice Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 5

Asian Shrimp Mango Black Rice Salad is a delicious blend of flavors with juicy shrimp, firm texture of black rice, juicy sweet mango, and pineapple that is drizzled with a heavily Asian Ginger Toasted Sesame Vinaigrette.

Ingredients

• 1 cup Black Rice
• 1 3/4 cup Water
• 1 dash Salt
• 3 tablespoons Rice Vinegar
• 3 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Toasted Sesame Seed Oil
• 1 1/2 teaspoons Honey
• 1 teaspoon Tamari Soy Sauce or Coconut Aminos
• 1 teaspoon Ginger, Fresh Grated
• 1/2 teaspoon Granulated Garlic
• 1 1/4 pounds Large Shrimp, Peeled and Deveined
• 1 large Mango, Diced
• 2 cups Fresh Pineapple, Diced
• 4 ounces Kale Sprouts or Baby Kale
• 1/2 whole Large Bunch Cilantro, Roughly Chopped

Instructions

1. In a medium size saucepan add black rice, water, and dash of salt. Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes. Remove from heat and allow to rest for 5-7 minutes. Fluff with a fork.
2. In a jar with a tight fitting lid add rice vinegar, olive oil, sesame seed oil, honey, soy sauce, ginger, and granulated garlic. Shake together until emulsified.
3. Heat a large pan over medium-high heat and add 2 tablespoons asian vinaigrette and shrimp. Cook shrimp 2-5 minutes until pink and flip over. Cook on other side until pink. Be careful not to overcook shrimp, shrimp are done when they turn pink on both sides.
4. In a large bowl stir together cooked black rice, cooked shrimp, mango, pineapple, kale, cilantro, and drizzle with asian vinaigrette. Toss until well combined.
5. Serve salad warm or cold.

20. Dill Chicken Salad

Dill Chicken Salad – paleo, Whole30, Dairy Free is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘8’, ‘8 servings ‘]

My favorite way to cook the chicken for this recipe is to pan-sear it in butter. It gives it excellent flavor and makes the chicken incredibly juicy.

Ingredients

• 1 pound chicken breast, cooked and cubed
• 1/2 cup diced celery (one large rib)
• 1/3 cup finely chopped onion
• 3/4 cup mayonnaise, more to taste (get my Whole30 compliant Mayo recipe here)
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 3 tablespoons fresh dill OR 3 teaspoons dried dill
• sea salt and black pepper, to taste

Instructions

1. In a large mixing bowl, combine chicken, celery, onion, mayonnaise, Dijon, dill, sea salt and black pepper. Mix until well combined.
2. Serve on fresh lettuce leaves or just dig right in!

21. Broccoli Chicken Salad

Broccoli Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT0M · Total: PT15M · Yield: 4

A creamy lemon garlic dressing of mayo and Greek yogurt coats crunchy broccoli, bell pepper, red onion, and shredded chicken, at 3.4g net carbs and 21.8g protein per serving. I blend the dressing first so the garlic spreads even, then toss everything until every floret is coated. 15 minutes, no stove anywhere.

Ingredients

• 3/4 cup mayonnaise
• 3/4 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice (about ½ of medium-sized lemon)
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound chicken breast, cooked and shredded or chopped
• 3 cups broccoli, chopped, large stems removed
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped red bell pepper

Instructions

1. In a bowl, mix the mayonnaise, yogurt, lemon juice, garlic, salt and pepper together very well. This can be done with a food processor or hand emulsion blender.
2. In a large mixing bowl, add the cooked chicken, broccoli, onion, bell pepper, and dressing. Mix so everything is evenly coated.

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.