5 High Protein Salad Recipes that Taste Amazing

 


Say goodbye to boring salads with these five high protein salad recipes that not only taste amazing but are also packed with nutrition. With both meat and meat-free options, there is a high protein salad recipe below for everyone!

Blueberry Broccoli and Chicken Salad

Blueberry Broccoli and Chicken Salad

Blueberry Broccoli and Chicken Salad

Serves 2

With protein coming from both a meat and a plant-based source, this salad is sure to keep you full for hours. Topped with a delicious and creamy homemade dressing made from plain Greek yogurt, this salad is packed with nutrients thanks to the superfoods quinoa, blueberries and spinach.

Ingredients:

  • 1 large chicken breast, boneless and skinless, chopped
  • 1 teaspoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh pepper
  • 4 ounces fresh baby spinach
  • ½ cup broccoli florets, chopped
  • ½ cup quinoa, cooked
  • ½ avocado (optional)
  • ¼ cup fresh blueberries
  • ¼ cup feta cheese
  • 2 tablespoons dried cranberries

Dressing Ingredients:

  • ½ cup plain Greek yogurt, reduced fat
  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon white vinegar
  • ½ teaspoon dried parsley
  • ½ teaspoon dried dill
  • ¼ teaspoon onion powder
  • pinch sea salt
  • pinch fresh pepper

Directions:

  1. Heat the oil in a skillet over medium heat. Season the chicken with salt and pepper and add to the skillet. Cook roughly 8 minutes or until chicken is cooked through. Set aside.
  2. Toss together the fresh spinach, broccoli, blueberries, feta cheese, dried cranberries and quinoa in a large bowl. Once well tossed, add the avocado.
  3. Whisk together the dressing ingredients. Taste and adjust salt and pepper if needed. Allow the dressing to chill for a few hours before serving so flavors can marry.
  4. To serve, evenly distribute salad between two bowls. Top with chicken and drizzle with dressing.
Tilapia Arugula Salad

Tilapia Arugula Salad

Tilapia Arugula Salad

Serves 4

The peppery flavor of arugula pairs perfectly with the subtly sweet citrus dressing used in this tilapia arugula salad. Lean tilapia provides protein without too much fat or calories, providing a light salad that is still filling.

Ingredients:

  • 4 – 6 ounce tilapia fillets
  • ¼ cup + 2 tablespoons olive oil, divided
  • sea salt and black pepper
  • 1 clove garlic, minced
  • ½ shallot, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 1 teaspoon honey
  • 8 ounces baby arugula

Directions:

  1. Heat a pan over medium heat with two tablespoons of olive oil. Season the tilapia with salt and pepper, then add to the hot pan. Cook fish for 3 minutes each side or until it begins to flake. Set aside.
  2. Whisk together ¼ cup olive oil, minced garlic and shallot, lemon juice, orange juice and honey.
  3. To serve, top fresh arugula with fish fillet and drizzle on dressing.
Nectarine Salad with Basil Chicken

Nectarine Salad with Basil Chicken

Nectarine Salad with Basil Chicken

Serves 5

You’ve never tasted a salad like this before! The perfect balance of sweet and savory, delicious basil marinated chicken is paired with greens, nectarines and a delicious balsamic vinaigrette for the ultimate taste bud party.

Basil Chicken Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/3 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • sea salt and pepper

Vinaigrette Ingredients:

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoon honey
  • 2 teaspoons Dijon mustard
  • salt and pepper, to taste

Salad Ingredients:

  • 10 ounces spring lettuce mix
  • 3 small nectarines, washed and sliced
  • ½ cup walnuts, chopped
  • ½ red onion, sliced thin
  • 4 ounces feta cheese, crumbled

Directions:

  1. In a bowl, whisk together the chicken marinade ingredients. Add the chicken to a large zip lock bag along with the marinade. Toss to coat, then seal and place in the fridge for 2-5 hours.
  2. Once chicken has been marinated, either cook it on the grill or in a sauté pan. Once chicken has cooked through, slice thinly. Set aside to cool.
  3. While chicken is cooling, whisk together the vinaigrette ingredients. Taste and season with salt and pepper as needed.
  4. Toss together the salad ingredients in a large bowl, along with the cooled chicken. If entire salad is going to be served at once, toss with the dressing as well. If preparing for a meal later, wait to add dressing.
Tuna White Bean Salad

Tuna White Bean Salad

Tuna White Bean Salad

Serves 3

A high protein salad doesn’t get much simpler than this! With just a few ingredients needed and under 10 minutes of effort required, this simple salad is perfect for a quick meal or snack.

Ingredients:

  • 1 (15 ounce can) chickpeas or other white bean
  • 1 (5 ounce can) tuna in water, drained
  • 2 green onions, chopped
  • 1 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • salt and pepper, to taste
  • 3 cups romaine lettuce, shredded

Directions:

  1. Mix everything together in a large bowl. Taste and season more, if needed.
  2. Set salad in the fridge to chill.
  3. When ready to eat, serve salad over shredded romaine lettuce.
Rainbow Kale Salad

Rainbow Kale Salad

Rainbow Kale Salad

Makes 2 cups

This rainbow kale salad is not only a high protein salad but also a superfood-rich one! Raw kale, carrots, cabbage, broccoli and bell pepper is paired with chickpeas for a protein boost before getting tossed in a simple yet delicious peanut dressing. The dressing provides additional protein as well as healthy fats to help keep you feeling fuller longer.

Ingredients:

  • 1 large bunch kale, stems removed and chopped
  • 1 red bell pepper, diced
  • 1 ½ cups carrots, julienned
  • ½ head purple cabbage, sliced
  • 2 cups broccoli florets, chopped
  • 1 (14 ounce can) chickpeas, drained and rinsed

Dressing:

  • 2 tablespoons peanut butter
  • 1 tablespoon olive oil
  • 3 tablespoons water
  • 1 tablespoon Dijon mustard
  • ½ tablespoon maple syrup
  • 1 clove garlic, minced
  • salt and pepper to taste

Directions:

  1. In a large bowl, toss together the salad ingredients.
  2. Add dressing ingredients to a blender and blend on high until smooth.
  3. To serve, toss salad with dressing.

Packed with protein and nutrients, these five salad recipes are far from your average salad. Eat them for lunch, dinner or even a snack for an extra boost of protein and nutrition!