Grilled Chicken Power Salad (High-Protein Meal-Prep Bowl)

Protein-packed salad with crisp greens, quinoa and a zesty lemon dressing — this is a Grilled Chicken Power Salad built to keep you full without weighing you down. Juicy grilled chicken sits over mixed baby greens, quinoa and cherry tomatoes, all brought together with a bright olive-oil-and-lemon dressing.

It’s one of the 20 recipes inside our Healthy Meals Cookbook, and we’re sharing this Grilled Chicken Power Salad in full so you can taste the standard before you buy the book. Fifteen minutes of prep, two plates and a clean 425 kcal with 38 g of protein per serving.

Why this recipe works

Grilling the chicken over medium-high heat until it hits 165°F, then resting it five minutes, locks in the juices so the meat stays tender when you slice it against the grain. Whisking the dressing separately until it emulsifies means every leaf gets an even coat of lemon and olive oil, while quinoa and goat cheese layer in slow-burning carbs and creamy protein to turn a salad into a genuine meal.

Ingredients

Salad

• 2 boneless skinless chicken breasts (6 oz each)
• 4 cups mixed baby greens
• ½ cup cooked quinoa
• 1 cup cherry tomatoes, halved

Dressing & toppings

• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• ¼ avocado, sliced
• 2 tbsp crumbled goat cheese

Optional garnish

• toasted pumpkin seeds

Serves 2 · Prep 15 min · Cook 12 min · 425 kcal per serving

Instructions

1. Season and grill the chicken. Season chicken breasts with salt, pepper and a drizzle of olive oil. Grill over medium-high heat for 5 to 6 minutes per side until internal temperature reaches 165°F, then rest for 5 minutes.
2. Whisk the dressing. In a small bowl, whisk together the remaining olive oil, fresh lemon juice, a pinch of salt and cracked black pepper until emulsified. Set aside to let the flavors meld together.
3. Build the salad base. Divide the mixed baby greens between two plates. Top each with cooked quinoa, halved cherry tomatoes and sliced avocado, arranging the ingredients attractively across the greens.
4. Slice, assemble, serve. Slice the rested chicken breasts against the grain into thin strips. Arrange chicken over each salad, drizzle with dressing, top with crumbled goat cheese and toasted pumpkin seeds.

Chef’s tip

Pound chicken breasts to an even ½ inch thickness before grilling — this guarantees uniform cooking and keeps the meat juicy throughout.

Get the full Healthy Meals Cookbook

Loved this one? It’s a single recipe from a 20-strong collection of healthy meals built the same way — clear ingredients, exact macros, no guesswork. Grab the full Healthy Meals Cookbook below.