How to get 30 grams of protein in a salad?

If you follow this scoopable high protein salad recipe and divide it into 5 portions, you’ll land at right around 30 grams per!

What is a high protein food for a salad?

Here we rely on a mix of lean chicken breast, canned beans, and greek yogurt. Other good options include other “main” proteins like steak, salmon, or shrimp; other legumes like lentils or peanuts; cheese; or high protein salad dressing made with greek yogurt and/or cottage cheese.

What is a spoon salad?

A "spoon salad" refers to a type of scoopable salad that is composed of ingredients that are small and bite-sized, allowing the entire salad to be easily eaten with just a spoon—or, in this case, tortilla chips!

Scoopable High Protein Salad With Chicken & Pinto Beans

Description

When your body is craving muscle-building power but using a fork and knife feels like a chore, try making my Scoopable High Protein Salad recipe! Juicy chunks of chicken breast mingle with hearty pinto beans and a riot of colorful veggies, all dressed in a creamy chili-lime dressing. Dinner is served—no pointy cutlery required.

Ingredients

Scale

For the chicken:

1 pound thinly sliced boneless skinless chicken breasts
2 teaspoons lime juice
¾ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper

¼ Cup olive oil, divided
2 ¾ Cups corn, fresh or frozen (3-4 ears or 12 ounce frozen)
1 clove garlic, minced
16 ounces canned pinto beans, drained and rinsed
½ Cup bell pepper, diced (I used yellow and orange)
½ Cup red onion, diced
1 Cup cucumber, diced
1 jalapeno, finely diced
¼ Cup cilantro, chopped
¼ Cup Cojita cheese

For the dressing:

¼ Cup mayonnaise
¼ Cup plain Greek yogurt
2 Tablespoons lime juice
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Combine the chicken, lime juice, cumin, chili powder, garlic powder, onion powder, salt and pepper in a large bowl. Stir together to coat the chicken. Set aside while you prepare the corn.
Add 2 tablespoons of oil to a large skillet over medium heat. Add in the corn kernels and toast them for about 5 minutes until they begin to brown a little. Stir in the minced garlic and cook for 1 minute more.
Transfer the cooked corn to a large mixing bowl.
Return the skillet to heat and add the remaining olive oil. Then add in the chicken. Cook until both sides look a little charred and the internal temperature reaches 165F.
Remove the chicken from the heat and let it rest for 5 minutes before chopping.
Add the pinto beans, bell peppers, red onion, cucumber, jalapeno and cilantro to the bowl with the corn.
Then add the chopped chicken on top.
Combine all of the dressing ingredients in a small bowl. Whisk well, then pour it over the salad.
Toss the salad to coat with the dressing.
Top with Cojita cheese and serve with crackers or chips.

Nutrition

Serving Size: 1/4 Recipe
Calories: 620 Calories
Fat: 33g
Carbohydrates: 42g
Fiber: 10g
Protein: 40g