American · Lunch
American Garden Chicken Salad (High-Protein)
Grilled chicken breast is sliced over crisp mixed greens, cucumber, and radish, topped with a chopped hard-boiled egg and cannellini beans for extra protein and fiber, finished with toasted pumpkin seeds and a Dijon-honey vinaigrette. Smoky paprika and garlic season the chicken.
$6
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
515Calories
63.6gProtein
19.3gFat
24.8gCarbs
8.4gSugar
7.9gFiber
1489mgSodium
425mgChol
Instructions
1
Prep
Flatten chicken breast to even thickness, rub with 1 tsp olive oil, garlic powder, paprika, half the salt, and pepper. Slice cucumber and radishes thinly.
2
Boil
Place egg in small pot of water over high heat, bring to boil, reduce to medium, simmer 9 minutes until yolk is set, cool under cold running water, peel, and chop.
3
Toast
Heat dry pan over medium heat, add pumpkin seeds, stir constantly 2 minutes until golden and popping.
4
Grill
Heat griddle or grill pan over high heat, cook chicken 5 to 6 minutes per side until internal temperature reaches 165°F (75°C) and surface is charred in spots. Rest 3 minutes, then slice diagonally.
5
Plate
Whisk together remaining 1.5 tsp olive oil, vinegar, mustard, honey, remaining salt, and pepper. Arrange greens, cucumber, radish in bowl, top with chicken, egg, and beans. Scatter pumpkin seeds, drizzle vinaigrette, serve.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.1 oz200g boneless skinless chicken breast
- 2.8 oz80g mixed salad greens
- 3.5 oz100g cucumber
- 2.1 oz60g radishes
- 11 large egg
- 1/4 cup45g cannellini beans
- 0.7 oz20g pumpkin seeds
- 1/2 tsp1/2 tsp garlic powder
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2.5 tsp12ml olive oil
- 1 tbsp15ml apple cider vinegar
- 1/2 tsp1/2 tsp Dijon mustard
- 1/2 tsp1/2 tsp honey