Grilled Chicken Salad
This grilled chicken salad is fresh, filling, and full of flavor. It’s got juicy grilled chicken thighs for protein, kidney beans for a little extra fiber, and crisp bell peppers for that pop of color and crunch. Tossed with a simple balsamic vinaigrette and topped with crumbled feta, it hits all the right notes. Perfect for an easy lunch or a light dinner when you want something that feels good but still satisfies.
Grilled Chicken Salad
If you have a few extra minutes to meal prep this grilled chicken salad is an easy way to get in a filling and healthy meal. With 39 grams of protein, 8 grams of fiber and plenty of flavor, this is the perfect mid-day meal.
Equipment
- grill
- 4 meal prep containers
- meat thermometer
- mini dressing cups with lids
Ingredients
- 1 lb boneless, skinless chicken thighs
- Italian seasoning
- salt, pepper, garlic seasoning
- 1 bell pepper, sliced
- 15 oz can of kidney beans, rinsed and strained
- 4 tbsp feta cheese
- arugula
- 4 tbsp balsamic vinaigrette
- pickled onions optional
Instructions
- In a glass baking dish, season the chicken with the Italian seasoning and salt, pepper, and garlic seasoning. Gather the rest of the ingredients and preheat the grill while the chicken sits in the seasonings and comes to room temperature.
- Once the grill is hot, between 500℉ and 600℉, place the chicken thighs on the grill and cook about 6 to 8 minutes per side. Use a thermometer to check for the chicken to reach 165℉. Take of grill and allow to rest for at least 10 minutes.
- Divide the arugula, feta, kidney beans, and sliced peppers into each container. Season with salt and pepper. Put 1 tbsp of balsamic vinaigrette into each dressing container. Diced the chicken and divide into each container.
- Store in the refrigerator for up to a week and enjoy!
Notes
- 425 calories
- 39 grams of protein
- 8 grams of fiber
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