Grilled Chicken & Brussels Chopped Salad

Bright, crispy, and packed with flavor—this high-protein grilled chopped salad is your summer lunch go-to. Easy, healthy, and loaded with crunch.

Grilled Chicken & Brussels Chopped Salad FAQs

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with grilled shrimp, tofu, or even steak for a different flavor profile.

How long can I store this salad?

This salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate for best results.

Can I make this salad vegetarian?

Absolutely! Skip the chicken and add more grilled vegetables or a plant-based protein like chickpeas or tofu.

What’s the best way to slice radishes thinly?

Use a mandoline slicer for uniform, thin slices, or a sharp knife if you prefer manual slicing.

Can I use store-bought vinaigrette instead of making my own?

Yes, a store-bought lemon or Dijon vinaigrette works well as a substitute if you’re short on time.

Grilled Chicken & Brussels Chopped Salad

Bright, crispy, and packed with flavor—this high-protein grilled chopped salad is your summer lunch go-to. Easy, healthy, and loaded with crunch.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 lb chicken breasts
• 2 cups Brussels sprouts halved
• 1 cup cucumber chopped
• 1 cup grape tomatoes halved
• 1/2 cup red onion finely chopped
• 1 cup red cabbage finely chopped
• 1 cup red bell pepper chopped
• 1/2 cup feta cheese crumbled
• 1/2 cup radishes sliced thin
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic grated
• 1 dash salt
• 1 dash pepper

Method

 

Prepare the Chicken and Brussels Sprouts

1. Marinate chicken breasts in olive oil, garlic, paprika, salt, and pepper.
2. Grill chicken and halved Brussels sprouts on medium-high heat until golden and charred.

Assemble the Salad

1. Chop the grilled chicken and Brussels sprouts into small bite-size pieces.
2. Toss the warm Brussels sprouts with feta cheese so it softens slightly.
3. Mix all the chopped ingredients in a large bowl with the Lemon Dijon Vinaigrette.
4. Toss well and finish with extra feta cheese and a squeeze of lemon juice.

Notes

• For extra flavor, let the chicken marinate for at least 30 minutes before grilling.
• Use a grill pan if you don’t have access to an outdoor grill.
• Serve immediately for the best texture, or store in the fridge for meal prep.
• Add a sprinkle of fresh herbs like parsley or dill for an extra burst of flavor.