Super Protein Chicken Crunch Salad – Fresh, Filling & Full of Flavor
This Super Protein Chicken Crunch Salad is the ultimate power bowl—loaded with lean grilled chicken, crunchy veggies, and a mix of high-protein ingredients like quinoa, chickpeas, and seeds. Tossed in a zesty dressing and topped with a satisfying crunch, it’s perfect for meal prep, post-workout fuel, or a light yet filling lunch. Packed with flavor, texture, and nutrition, this salad proves healthy eating can be anything but boring.
Equipment
- Cutting board & knife
- Mixing bowls
- Skillet or grill pan (for chicken)
- Whisk or blender (for dressing)
- Airtight containers (for storage)
Ingredients
Salad
- 2 cooked chicken breasts (grilled or baked), sliced
- 1 cup snow peas, trimmed
- 2 celery stalks, sliced
- 1 cucumber, chopped
- 1 apple, diced
- ¼ cup almonds, toasted
- 4 cups mixed greens (spinach, arugula, or lettuce)
Dressing
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh herbs (chives, parsley, or cilantro)
- Salt, to taste
- Optional: splash of water to thin
Instructions
- Toast almonds in a dry pan over medium heat for 3–5 minutes until golden. Set aside.
- Cook chicken if not using pre-cooked. Grill or bake until internal temp reaches 165°F (74°C). Slice thinly.
- Prepare veggies: chop cucumber, celery, apple, and snow peas.
- Make dressing: whisk yogurt, lemon juice, Dijon, herbs, and salt. Add water if needed for consistency.
- Assemble salad: in a large bowl, combine greens, veggies, and chicken.
- Add dressing and toss gently to coat.
- Top with toasted almonds and serve immediately.
Notes
- Swap chicken for tofu, tempeh, or chickpeas for a vegetarian version.
- Use rotisserie chicken for a quick shortcut.
- For dairy-free, sub yogurt with tahini or cashew cream.
- Store components separately for freshness—especially dressing and nuts.
- Add quinoa or avocado for extra fiber and healthy fats.
- Great for lunchboxes, potlucks, or light dinners.