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–+ servings
A salad with breaded chicken strips, cherry tomatoes, mozzarella balls, and arugula, garnished with lemon wedges.
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Quick High Protein Chicken Salad

This high protein chicken salad combines crispy chicken, fresh vegetables, and a bright pesto lemon dressing into a satisfying meal. It comes together quickly and works well for both meal prep and easy weeknight dinners.
Course Salad, Salads
Cuisine American, International
Keyword celery, chicken salad, chicken salad recipe, cooked chicken, crackers, dijon mustard, grape, greek yogurt, healthy chicken salad, high protein, mayo, mayonnaise, meal prep, prep, rotisserie chicken, salad recipes, shred, shredded chicken
Prep Time 15 minutes
Cook Time 4 minutes
Servings 4 Servings
Calories 511kcal
Author Zuzana Paar

Equipment

Ingredients

  • 1 Large Egg
  • 1 Cup Panko-Style Crumbs
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 4 Pieces Chicken Cutlets 4-ounce thin (½-inch thick)
  • 6 Tablespoons Vegetable Oil
  • ¼ Cup Pesto prepared
  • 1 teaspoon Lemon Zest
  • 1 Tablespoon Lemon Juice
  • 12 Ounces Cherry Tomatoes halved
  • 5 Cups Baby Arugula 5 ounces
  • 4 Ounces Bocconcini cut in halves (1 cup)
US Customary - Metric

Instructions

  • Measure all ingredients, halve the tomatoes and bocconcini, and have everything ready before cooking.
  • Dip dried chicken cutlets in beaten egg, then coat evenly with seasoned panko.
  • Cook in hot oil for about 2 minutes per side until golden and crisp, then rest for 5 minutes.
  • Whisk pesto with lemon juice and zest, toss with tomatoes, arugula, and bocconcini, then top with sliced chicken and serve.

Notes

  • If you want to add extra protein per serving without changing the recipe, stir a spoonful of Greek yogurt into the pesto dressing before tossing. It adds creaminess and a slightly tangy note without the heaviness of mayonnaise or dijon mustard.
  • Shredded chicken or rotisserie chicken can replace the pan-fried cutlets if you want a no-cook version. The salad still works but loses the texture contrast that makes the panko-crusted version worth making.
  • Avocado diced into the bowl at the same time as the bocconcini adds good fat and a creamy element that pairs well with the pesto dressing. Add it just before serving so it does not oxidize in the bowl.

Nutrition

Serving: 1Cup | Calories: 511kcal | Carbohydrates: 8g | Protein: 10g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 377mg | Potassium: 301mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1382IU | Vitamin C: 25mg | Calcium: 183mg | Iron: 1mg