Grilled Chicken Breakfast Salad Recipe – High Protein Morning

Grilled Chicken Breakfast Salad Recipe – Start your morning off right with a Grilled Chicken Breakfast Salad Recipe that’s as nourishing as it is flavorful. If you’re tired of traditional breakfast foods like toast or cereal, this hearty salad offers a protein-packed, low-carb alternative that keeps you full and energized throughout the day. With juicy grilled chicken, crisp greens, creamy avocado, and a perfectly cooked egg on top, it’s a balanced breakfast that brings freshness and nutrition together in every bite.

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Whether you’re on a fitness journey, eating clean, or just want to switch up your morning routine, this breakfast salad hits the mark. It’s quick to assemble, highly customizable, and brings a gourmet twist to your first meal of the day.

Recipe Overview

• Prep Time: 10 minutes

• Active Time: 15 minutes

• Resting Time: 5 minutes

• Total Time: 30 minutes

• Cuisine: American

• Course: Breakfast, Brunch, High-Protein Meal

• Servings: 2

• Calories per Serving: 350 kcal

Equipment

• Grill pan or outdoor grill

• Mixing bowls

• Tongs

• Salad spinner (optional)

• Frying pan (for eggs)

• Cutting board

• Knife

• Measuring spoons

Ingredients

For the Salad:

• 1 grilled chicken breast (approx. 6 oz), seasoned with salt, pepper, and olive oil

• 4 cups mixed greens (arugula, spinach, or spring mix)

• 1 avocado, sliced

• ½ cup cherry tomatoes, halved

• ¼ cucumber, sliced thinly

• 2 large eggs (boiled, poached, or fried, as preferred)

• 2 tbsp feta cheese (optional)

• Fresh herbs (parsley or dill, optional)

For the Dressing:

• 2 tbsp olive oil

• 1 tbsp lemon juice or apple cider vinegar

• 1 tsp Dijon mustard

• Salt and pepper to taste

• ½ tsp honey (optional for mild sweetness)

Instructions

Step 1: Grill the Chicken

1. Preheat your grill pan or outdoor grill to medium-high.

2. Season the chicken breast with salt, pepper, and a drizzle of olive oil.

3. Grill the chicken for 5–7 minutes per side or until fully cooked (internal temp 165°F/74°C).

4. Remove from the heat and let it rest for 5 minutes before slicing.

Step 2: Prepare the Salad Base

1. While the chicken is cooking, rinse and dry the mixed greens using a salad spinner.

2. Place greens in a large bowl and add sliced cucumbers, cherry tomatoes, and avocado.

Step 3: Cook the Eggs

1. Choose your egg style:

   • Boiled: Cook in boiling water for 6–7 minutes for soft-boiled or 9–10 for hard-boiled.

   • Poached: Crack into simmering water with vinegar and cook for 2–3 minutes.

   • Fried: Use a nonstick pan with a touch of oil; cook until whites are set.

Step 4: Make the Dressing

1. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper.

2. Taste and adjust as needed.

Step 5: Assemble the Salad

1. Distribute salad greens onto two serving plates.

2. Top each plate with sliced grilled chicken and an egg.

3. Add feta and herbs if using.

4. Drizzle with dressing just before serving.

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Nutrition

Nutrient	Amount
Calories	350 kcal
Protein	32 g
Carbohydrates	8 g
Dietary Fiber	4 g
Sugar	2 g
Fat	20 g
Saturated Fat	4 g
Cholesterol	215 mg
Sodium	320 mg

Tips and Variations

• Make it Dairy-Free: Skip the feta cheese or use a dairy-free alternative.

• Meal Prep Friendly: Grill extra chicken in advance and store for 3–4 days.

• Low-Carb Version: It already is! Just skip the honey in the dressing.

• Add Whole Grains: Include quinoa or farro for a heartier meal.

• Spice it Up: Add red chili flakes or hot sauce to the dressing.

• Vegan Option: Swap grilled chicken for grilled tofu and use a flax egg.

Why This Recipe Works for Breakfast

• High in Protein: 32 grams per serving keeps you full longer.

• Low in Carbs: Great for low-carb or keto diets.

• Rich in Nutrients: Avocados, greens, and eggs provide healthy fats and essential vitamins.

• Quick to Prepare: Done in under 30 minutes, perfect for busy mornings.

• Satisfying and Flavorful: A medley of textures and tastes makes every bite enjoyable.

Storage and Make-Ahead Tips

• Chicken: Can be grilled and sliced up to 3 days ahead. Store in the fridge.

• Dressing: Make and store in a sealed jar for up to 1 week.

• Eggs: Boil in advance and store in the fridge for 3 days.

• Salad Assembly: Assemble just before eating to keep greens fresh.

Final Thoughts

The Grilled Chicken Breakfast Salad Recipe transforms morning meals into something you’ll genuinely look forward to. Packed with lean protein, healthy fats, and refreshing vegetables, this salad is more than just nutritious—it’s crave-worthy. It’s a go-to option for those who want to start the day on a high note, whether you’re eating clean, managing weight, or just love a satisfying savory breakfast