Warm chicken and vegetable salad

Name: Warm chicken and vegetable salad
Total time: 25 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Chicken breast fillet — 150 g; Leaf lettuce — 60 g; Tomatoes — 100 g; Cucumbers — 100 g; Feta or brined cheese — 40 g; Olive oil — 10 ml; Lemon — 15 g; Crispbread — 30 g; Salt — 1 g; Ground black pepper — 0.5 g

Warm chicken fillet on a bed of lettuce with tomatoes, cucumbers and brynza.

Time: 25 min
Serving: 511 kcal
Ingredients: ≈ $3.54
Protein: 47 g

Healthy High protein Salad

Ingredients

1 Chicken breast filletpack 800 g ≈ $7.23 150 g
2 Leaf lettucepack 150 g ≈ $0.65 60 g
3 Tomatoes≈ $4.67 per kg 100 g
4 Cucumbers≈ $3.67 per kg 100 g
5 Feta or brined cheesepack 200 g ≈ $3.00 40 g
6 Olive oil 10 ml
7 Lemon≈ $4.70 per kg 15 g
8 Crispbreadpack 200 g ≈ $2.80 30 g
9 Salt 1 g
10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Wash and dry the chicken¹, season with salt and pepper; heat a skillet on high; sear the chicken whole for 5 minutes on each side until golden brown; let rest 5 minutes, then slice into pieces about 1.5 cm thick; internal temperature of the chicken should be at least 74°C.
Cut the tomatoes³ and cucumbers⁴ into large chunks, and tear the lettuce into pieces by hand.
Crumble the brynza into large pieces and add to the vegetables.
Toss the vegetables with brynza, dress with oil and lemon⁷; season to taste; gently mix until evenly combined.
On a plate lay out the lettuce, place the chicken¹ slices on top; add the vegetable mix.
Serve with crispbread⁸; the dish is ready for immediate serving.
Substitutions and make-ahead: brynza can be substituted with feta⁵; you can prepare the vegetables and chicken¹ in advance, leaving assembly for serving.

Tips

Why it works: Sear the chicken whole to lock in juices; cutting too early lets them escape, making it dry. Check doneness with a thermometer, not time. Overcooking turns it tough.
Substitutions: Use feta instead of brynza for a saltier, crumblier texture. Skip lemon if you have vinegar. Add 5ml to the oil for tang.
Common mistakes: Overcooked chicken will look pale and dry inside; undercooked chicken stays pink and juicy but risks bacteria. Use a meat thermometer.
Storing and reheating: Eat fresh or within 1 day. Reheat chicken separately in a pan for 2 minutes; toss vegetables with a splash of water and microwave 30 seconds.
Serve with: Pair with a glass of dry white wine like Sauvignon Blanc for a light, balanced dinner after work.

In short

Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

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Nutrition

Per serving and share of 2000 kcal

Calories	511 kcal	26%
Protein	47 g	63%
Fat	22 g	32%
Carbs	32 g	12%
Per 100 g	101 kcal

Cost

≈ $3.54per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is chicken breast fillet.