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high protein chopped salad with sweet potatoes and brussel sprouts
This high protein chopped salad is filling, flavorful, and perfect for lunch or dinner… especially when paired with creamy, low-sugar Dijon dressing.
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Prep Time: 25 minutes
Total Time: 25 minutes
Course: Main Course, Salad
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: high protein chopped salad
Servings: 1 entree salad
Carbohydrates: 37g

Ingredients

For the Chicken:

  • 4 oz chicken thighs
  • Olive oil spray
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Pinch of salt

For the Vegetables:

  • ½ cup Brussels sprouts chopped
  • ½ cup small sweet potato cubes
  • Olive oil spray
  • 1/4 tsp salt
  • Black pepper to taste
  • 1/2 tsp paprika

For the Salad:

  • 3 cups chopped greens kale, arugula, spinach, or lettuce
  • 1/4 avocado diced
  • ¼ cup canned chickpeas rinsed and drained
  • 1 oz crumbled feta or goat cheese optional but recommended
  • 2 Tbsp chopped toasted pecans

For the Dressing:

Instructions

  • Pat the chicken thigh dry with paper towels and season both sides with garlic powder, paprika, and salt. Spray your olive oil spray in a large skillet over medium-high heat. Once hot, add the chicken thigh to the skillet. Cook for 5–6 minutes without moving it to develop a golden crust. Flip, reduce the heat to medium, and cook another 5–7 minutes, or until the internal temperature reaches 165°F (74°C). Transfer to a plate and rest for a few minutes before chopping.
  • While the chicken cooks, roast your Brussels sprouts and sweet potatoes at 400°F (205°C) with olive oil, salt, and pepper and paprika for 20–25 minutes, or until tender and lightly browned.
  • While your vagetables and chicken cook, finely chop the greens and place them in a large bowl. If using kale, massage it briefly with a teaspoon of olive oil to soften the texture.
  • Add the chopped chicken and chickpeas to the greens.
  • Layer in the roasted vegetables, avocado, cheese, and pecans.
  • Drizzle with 2–3 tablespoons of the high-protein Dijon dressing and toss well so everything is evenly coated.
  • Serve immediately or store undressed ingredients separately for meal prep.

Notes

Easy Swaps & Variations
  • Swap chicken for roasted turkey or grilled salmon
  • Use butternut squash instead of sweet potato
  • Add pumpkin seeds for extra crunch
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.

Nutrition

Serving: 1salad | Calories: 575kcal | Carbohydrates: 37g | Protein: 38g | Fat: 32g | Saturated Fat: 8g | Sodium: 745mg | Fiber: 12g | Sugar: 8g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!