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Grilled Chicken & Brussels Chopped Salad

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
Cook Time 20 minutes
Total Time 35 minutes
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.