My Top 4 High Protein Salads
My Top 4 High Protein Salads
Ingredients
For the Vietnamese Chicken Salad
- 4 cups Napa cabbage, shredded
- 1 cup cucumber, julienned
- 1/2 cup carrots, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, thinly sliced
- 1 1/2 cups cooked chicken breast, shredded
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1/2 red chili, thinly sliced, seeds removed if desired
For the Prawn & Mango Salsa
- 1 pound large raw prawns, peeled, deveined, marinated
- 1 avocado, diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 Roma tomatoes, diced
- 1/4 cup red onion, diced
- 1 mango, diced
- 1 lime, for juice
- 1 tablespoon olive oil, for marinating prawns
- 1/2 teaspoon garlic powder, for marinating prawns
- 1/2 teaspoon paprika, for marinating prawns
For the Salmon & Lemon Feta with Risoni
- 2 salmon fillets, 6-ounce each
- 1 cup risoni (orzo) pasta, cooked according to package directions
- 1/2 cup frozen peas, cooked
- 1/2 cup asparagus, cooked and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup radishes, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil, for vinaigrette
- 2 tablespoons lemon juice, for vinaigrette
- 1 teaspoon Dijon mustard, for vinaigrette
- 1/4 teaspoon salt, for vinaigrette
- 1/8 teaspoon black pepper, for vinaigrette
For the Zucchini, Risoni, Pea & Feta Salad with Lemon Herb Chicken
- 2 zucchini, thinly sliced into ribbons using a vegetable peeler
- 1 cup risoni (orzo) pasta, cooked according to package directions
- 1/2 cup frozen peas, cooked
- 1/4 cup green onions, chopped
- 3 tablespoons olive oil, for dressing
- 2 tablespoons lemon juice, for dressing
- 1/2 teaspoon dried oregano, for dressing
- 1/4 teaspoon salt, for dressing
- 1/8 teaspoon black pepper, for dressing
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil, for marinating chicken
- 1 tablespoon lemon juice, for marinating chicken
- 1 teaspoon dried Italian seasoning, for marinating chicken
- 1/2 teaspoon garlic powder, for marinating chicken
Instructions
- 1
Prepare the Vietnamese Chicken Salad: In a large bowl, combine the shredded Napa cabbage, julienned cucumber, and julienned carrots. Add the mint leaves, chopped cilantro, thinly sliced red onion, and shredded cooked chicken.
⏱️ 10 min
- 2
Make the Vietnamese dressing: In a small bowl, whisk together the fish sauce, lime juice, granulated sugar, water, and sliced red chili. Pour the dressing over the salad ingredients. Using tongs, thoroughly toss all ingredients together until well combined. Set aside.
⏱️ 5 min
- 3
Prepare the Prawn & Mango Salsa: Marinate the raw prawns with 1 tablespoon olive oil, garlic powder, and paprika for at least 15 minutes. Heat a grill plate to medium-high heat. Place the marinated prawns on the hot grill plate and cook for 2-3 minutes per side, or until cooked through and slightly charred. Remove from heat and set aside.
⏱️ 15 min
- 4
In a large bowl, combine the diced avocado, diced red bell pepper, chopped cilantro, diced tomatoes, diced red onion, and diced mango. Add the grilled prawns to the bowl. Squeeze the juice from the lime over the mixture. Using tongs or spoons, thoroughly toss all ingredients together until well combined. Set aside.
⏱️ 10 min
- 5
Prepare the Salmon & Lemon Feta with Risoni: Heat a grill plate to medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon fillets on the hot grill plate and cook for 4-6 minutes per side, or until cooked through and flakes easily. Remove from heat and let cool slightly, then flake the salmon into pieces.
⏱️ 15 min
- 6
In a large bowl, combine the cooked risoni pasta, cooked peas, and cooked asparagus pieces. Add the flaked salmon, halved cherry tomatoes, thinly sliced radishes, and chopped parsley. Crumble the feta cheese over the ingredients.
⏱️ 10 min
- 7
Make the lemon vinaigrette: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, Dijon mustard, salt, and black pepper. Pour the dressing over the salad. Using tongs, thoroughly toss all ingredients together until well combined. Set aside.
⏱️ 5 min
- 8
Prepare the Zucchini, Risoni, Pea & Feta Salad with Lemon Herb Chicken: Marinate the chicken pieces with 1 tablespoon olive oil, 1 tablespoon lemon juice, dried Italian seasoning, and garlic powder for at least 15 minutes. Heat a grill plate to medium-high heat. Place the marinated chicken pieces on the hot grill plate and cook for 5-7 minutes, turning occasionally, until cooked through. Remove from heat and set aside.
⏱️ 15 min
- 9
In a large bowl, combine the thinly sliced zucchini ribbons, cooked risoni pasta, cooked peas, and chopped green onions.
⏱️ 5 min
- 10
Make the zucchini salad dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, dried oregano, salt, and black pepper. Pour the dressing over the zucchini, risoni, peas, and green onions. Using tongs, toss until well combined.
⏱️ 5 min
- 11
To serve, plate the zucchini, risoni, pea, and green onion mixture. Crumble feta cheese over the plated salad. Top with the grilled chicken pieces.
⏱️ 5 min
- 12
Serve all four salads immediately or chill until ready to serve.
Kitchen Tools
Nutrition Facts (per serving)
My Top 4 High Protein Salads
For the Vietnamese Chicken Salad
- 4 cups Napa cabbage, shredded
- 1 cup cucumber, julienned
- 1/2 cup carrots, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, thinly sliced
- 1 1/2 cups cooked chicken breast, shredded
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1/2 red chili, thinly sliced, seeds removed if desired
For the Prawn & Mango Salsa
- 1 pound large raw prawns, peeled, deveined, marinated
- 1 avocado, diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 Roma tomatoes, diced
- 1/4 cup red onion, diced
- 1 mango, diced
- 1 lime, for juice
- 1 tablespoon olive oil, for marinating prawns
- 1/2 teaspoon garlic powder, for marinating prawns
- 1/2 teaspoon paprika, for marinating prawns
For the Salmon & Lemon Feta with Risoni
- 2 salmon fillets, 6-ounce each
- 1 cup risoni (orzo) pasta, cooked according to package directions
- 1/2 cup frozen peas, cooked
- 1/2 cup asparagus, cooked and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup radishes, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil, for vinaigrette
- 2 tablespoons lemon juice, for vinaigrette
- 1 teaspoon Dijon mustard, for vinaigrette
- 1/4 teaspoon salt, for vinaigrette
- 1/8 teaspoon black pepper, for vinaigrette
For the Zucchini, Risoni, Pea & Feta Salad with Lemon Herb Chicken
- 2 zucchini, thinly sliced into ribbons using a vegetable peeler
- 1 cup risoni (orzo) pasta, cooked according to package directions
- 1/2 cup frozen peas, cooked
- 1/4 cup green onions, chopped
- 3 tablespoons olive oil, for dressing
- 2 tablespoons lemon juice, for dressing
- 1/2 teaspoon dried oregano, for dressing
- 1/4 teaspoon salt, for dressing
- 1/8 teaspoon black pepper, for dressing
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil, for marinating chicken
- 1 tablespoon lemon juice, for marinating chicken
- 1 teaspoon dried Italian seasoning, for marinating chicken
- 1/2 teaspoon garlic powder, for marinating chicken
Instructions
- 1
Prepare the Vietnamese Chicken Salad: In a large bowl, combine the shredded Napa cabbage, julienned cucumber, and julienned carrots. Add the mint leaves, chopped cilantro, thinly sliced red onion, and shredded cooked chicken.
⏱️ 10 min - 2
Make the Vietnamese dressing: In a small bowl, whisk together the fish sauce, lime juice, granulated sugar, water, and sliced red chili. Pour the dressing over the salad ingredients. Using tongs, thoroughly toss all ingredients together until well combined. Set aside.
⏱️ 5 min - 3
Prepare the Prawn & Mango Salsa: Marinate the raw prawns with 1 tablespoon olive oil, garlic powder, and paprika for at least 15 minutes. Heat a grill plate to medium-high heat. Place the marinated prawns on the hot grill plate and cook for 2-3 minutes per side, or until cooked through and slightly charred. Remove from heat and set aside.
⏱️ 15 min - 4
In a large bowl, combine the diced avocado, diced red bell pepper, chopped cilantro, diced tomatoes, diced red onion, and diced mango. Add the grilled prawns to the bowl. Squeeze the juice from the lime over the mixture. Using tongs or spoons, thoroughly toss all ingredients together until well combined. Set aside.
⏱️ 10 min - 5
Prepare the Salmon & Lemon Feta with Risoni: Heat a grill plate to medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon fillets on the hot grill plate and cook for 4-6 minutes per side, or until cooked through and flakes easily. Remove from heat and let cool slightly, then flake the salmon into pieces.
⏱️ 15 min - 6
In a large bowl, combine the cooked risoni pasta, cooked peas, and cooked asparagus pieces. Add the flaked salmon, halved cherry tomatoes, thinly sliced radishes, and chopped parsley. Crumble the feta cheese over the ingredients.
⏱️ 10 min - 7
Make the lemon vinaigrette: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, Dijon mustard, salt, and black pepper. Pour the dressing over the salad. Using tongs, thoroughly toss all ingredients together until well combined. Set aside.
⏱️ 5 min - 8
Prepare the Zucchini, Risoni, Pea & Feta Salad with Lemon Herb Chicken: Marinate the chicken pieces with 1 tablespoon olive oil, 1 tablespoon lemon juice, dried Italian seasoning, and garlic powder for at least 15 minutes. Heat a grill plate to medium-high heat. Place the marinated chicken pieces on the hot grill plate and cook for 5-7 minutes, turning occasionally, until cooked through. Remove from heat and set aside.
⏱️ 15 min - 9
In a large bowl, combine the thinly sliced zucchini ribbons, cooked risoni pasta, cooked peas, and chopped green onions.
⏱️ 5 min - 10
Make the zucchini salad dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, dried oregano, salt, and black pepper. Pour the dressing over the zucchini, risoni, peas, and green onions. Using tongs, toss until well combined.
⏱️ 5 min - 11
To serve, plate the zucchini, risoni, pea, and green onion mixture. Crumble feta cheese over the plated salad. Top with the grilled chicken pieces.
⏱️ 5 min - 12
Serve all four salads immediately or chill until ready to serve.