30-Minute High-Protein & High-Fiber Grilled Chicken Salad

Ingredients

• boneless chicken thighs or chicken breast (Diced into bite-sized pieces; amount not specified in the source.)
• 1 tbsp Greek yogurt (For the chicken marinade.)
• 1 tbsp olive oil (For the chicken marinade.)
• 1.5 tsp ginger garlic paste (For the chicken marinade.)
• 1 tbsp lemon juice (For the chicken marinade.)
• 0.75 tsp salt (For the chicken marinade.)
• 1 tsp black pepper (For the chicken marinade.)
• 0.5 tsp red chilli powder (For the chicken marinade.)
• 0.5 tsp cumin powder (For the chicken marinade.)
• 0.25 tsp garam masala (For the chicken marinade.)
• 0.25 tsp turmeric (For the chicken marinade.)
• 0.5 tsp paprika or Kashmiri red chilli powder (For the chicken marinade.)
• mini cucumbers (3–4 mini cucumbers, sliced into half circles.)
• 1 cup cherry tomatoes (Halved.)
• 1 romaine or leaf lettuce (One romaine or leaf lettuce, chopped.)
• 2 cups chickpeas (Canned, drained and rinsed.)
• 1 cup corn (Use canned or frozen for the quick version.)
• 1 cup Greek yogurt (For the dressing.)
• 1 tsp garlic paste (For the dressing.)
• 1 tbsp lemon juice (For the dressing.)
• 1 tbsp olive oil (For the dressing.)
• 1.5 tsp salt (For the dressing.)
• 1 tsp cumin powder (For the dressing.)
• 0.5 tsp black pepper (For the dressing.)
• 0.5 tsp paprika or Kashmiri red chilli powder (For the dressing.)
• 1 tsp dried mint (For the dressing.)

Steps

1. 1

   Dice the boneless chicken thighs or chicken breast into bite-sized pieces.

2. 2

   Combine the chicken with 1 tablespoon Greek yogurt, 1 tablespoon olive oil, 1½ teaspoons ginger garlic paste, 1 tablespoon lemon juice, ¾ teaspoon salt, 1 teaspoon black pepper, ½ teaspoon red chilli powder, ½ teaspoon cumin powder, ¼ teaspoon garam masala, ¼ teaspoon turmeric, and ½ teaspoon paprika or Kashmiri red chilli powder. Mix everything together; no marinating time is needed.

3. 3

   Place the seasoned chicken in an air fryer and cook at 370°F (188°C) for 15 minutes, flipping halfway through.

4. 4

   While the chicken cooks, slice 3–4 mini cucumbers into half circles, halve the cherry tomatoes, and chop the romaine or leaf lettuce.

5. 5

   Place the prepared cucumbers, cherry tomatoes, lettuce, 2 cups drained and rinsed chickpeas, and 1 cup corn in a large bowl.

6. 6

   Whisk together 1 cup Greek yogurt, 1 teaspoon garlic paste, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1½ teaspoons salt, 1 teaspoon cumin powder, ½ teaspoon black pepper, ½ teaspoon paprika or Kashmiri red chilli powder, and 1 teaspoon dried mint until smooth.

7. 7

   Add the dressing to the vegetables and toss well so the ingredients are evenly coated.

8. 8

   Add the cooked grilled chicken and mix again. Serve immediately.

Notes

The source does not specify the amount of chicken, so portion size and nutrition cannot be fully calculated. The chicken is cooked directly without a marinating period. Prep the salad and dressing while the chicken cooks to complete the recipe in about 30 minutes.

Nutrition per serving

• main
• salad
• high-protein
• high-fiber
• air-fried
• meal-prep
• quick-weeknight-meal
• gluten-free