Bright, crispy, and packed with flavor—this high-protein grilled chopped salad is your summer lunch go-to. Easy, healthy, and loaded with crunch. The char, the crunch, the feta—trust me on this one!
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Marinate chicken breasts in olive oil, garlic, paprika, salt, and pepper.
Grill chicken and halved Brussels sprouts on medium-high heat until golden and charred.
Chop the grilled chicken and Brussels sprouts into small bite-size pieces.
Toss the warm Brussels sprouts with feta cheese so it softens slightly.
Mix all the chopped ingredients in a large bowl with the Lemon Dijon Vinaigrette.
Toss well and finish with extra feta cheese and a squeeze of lemon juice.
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.
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.
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