Roast chicken salad with crunchy vegetables

A complete main-course salad with roast chicken, crunchy vegetables and a light dressing. High in protein and low in calories, it is a balanced, filling lunch, ideal for weight loss.

Preparation: 15 min  |  Cooking: 15 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 451 kcal · 34 g protein · 12 g carbohydrate · 28 g fat

Ingredients

• 2 chicken breasts
• 100 g salad leaves
• 1 cucumber
• 2 tomatoes
• 1 carrot
• 3 tbsp olive oil
• 1 lemon

Method

1. Roast or grill the chicken and cut it into strips.
2. Prepare the raw vegetables (cucumber, tomatoes, grated carrot).
3. Arrange the salad leaves, vegetables and chicken.
4. Dress with olive oil and lemon.

Nutritional benefits

Chicken provides lean, very filling protein for few calories, while the raw vegetables supply fibre, water and vitamins for a satisfying volume. A balanced, light main-course salad, perfect for weight loss and naturally gluten-free and dairy-free.

Variations and substitutions

• With chickpeas or avocado for more substance.
• With feta or Parmesan.
• With a yoghurt dressing.
• With herbs: basil, parsley, coriander.

Storage and making ahead

Keeps for 2 days (chicken and raw vegetables stored separately); assemble just before serving.

💡 Good to know

Roast several chicken breasts in advance: you can put together a complete salad in a few minutes all week.

Related reading

Discover more high-protein recipes · weight-loss recipes · healthy & balanced recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: chicken breasts · salad leaves · cucumber · tomatoes · carrot.

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