Tender shredded chicken, crunchy cucumbers, sweet bell pepper, and toasted walnuts — this perfect chicken and veggie salad is fresh, high-protein, and satisfying. It’s wonderful served warm or chilled, making it a versatile pick for lunches and light dinners. For another lean favorite, try our Light Chicken Salad with Mustard Dressing.
Ingredients
- 1 medium chicken breast (about 200 g / 7 oz)
- 1 bell pepper
- 2 cucumbers (about 300 g / 10.5 oz)
- 1/2 sweet onion
- 1 small bunch fresh parsley
- 40 g (1/4 cup) walnuts, chopped
- 2 tbsp vegetable oil
- Salt, to taste
- Chicken seasoning, to taste
Instructions
- Rub the chicken breast with salt and chicken seasoning, wrap it tightly in foil and roast in a preheated oven at 200 °C (400 °F) for about 20 minutes.
- Let the chicken rest for 5 minutes, then shred it into thin fibers.
- Slice the bell pepper and cucumbers into thin strips, and finely chop the sweet onion and parsley.
- In a large bowl, combine the shredded chicken with the vegetables, herbs and chopped walnuts.
- Drizzle with vegetable oil, season with salt to taste and toss well. Serve warm or chilled.
Tips
- Roasting the chicken in foil keeps it juicy — don’t skip the 5-minute rest before shredding.
- Toast the walnuts in a dry skillet for extra crunch and nutty aroma.
- Slice the vegetables thin and even so every bite has a little of everything.
More high-protein ideas: our Fitness Layered Chicken Salad and these juicy Chicken Patties with Carrot and Garlic. For more inspiration on balanced salads, check out the recipes at Serious Eats.
Nutrition (per 100 g): 100 kcal | Protein 11.3 g | Fat 3.2 g | Carbs 6.2 g