GLP-1 Grilled Chicken Salad

Name: GLP-1 Grilled Chicken Salad
Total time: 45 min
Yield: 8
Ingredients: 1 cup no salt added drained rinsed chickpeas; 1/2 Tbsp olive oil; 1 tsp freshly ground black pepper; 1/4 tsp Kosher salt; 1/4 tsp garlic powder; 1/4 tsp smoked paprika; 2 large carrots, grated; 1/2 cup water; 1/4 cup extra virgin olive oil; 2 Tbsp rice vinegar; 1 garlic clove, finely minced; 1 Tbsp finely minced fresh ginger; 1 tsp orange zest; 1 tsp honey; 4 cups fresh baby spinach or baby arugula; 1 tsp fresh lemon juice; 1/2 tsp extra virgin olive oil; 1 medium carrot, grated; 1 small beet, grated; 1/2 lb roasted boneless, skinless chicken breast, shredded; 1 ripe avocado, pitted, peeled and cubed; 1/4 cup unsalted pumpkin seeds, toasted; 1/2 tsp freshly ground black pepper; 1 tsp toasted sesame seeds

By Adam Fisher

Published 2/28/2025

Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT

Approved for These Diets:

Heart Healthy | Gluten Free | Diabetic | Adventist

This Grilled Chicken Salad is one of the best high-protein lunch and dinner recipes for a GLP-1 diet, offering 10g of protein and only 12g of carbs per serving. Crisp roasted chickpeas add a satisfying crunch, while a zesty carrot ginger dressing enhances the fresh greens, avocado, and tender, grilled chicken. As a GLP-1 diabetes-friendly recipe, it supports stable blood sugar levels while keeping you full and energized. Perfect for weight management, this quick and easy high-protein meal prep recipe is packed with nutrient-dense ingredients that align with a GLP-1 high-protein low-carb diet. Enjoy a flavorful, balanced meal that will fuel your weight loss journey. Learn how to build a GLP-1-friendly diet with these guidelines.

Enjoy a variety of delicious high protein lunch and high protein dinner recipes that will make following a GLP-1 weight loss diet a breeze!

Total Time

45 minutes

Servings

8

Calories

188

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How to Make Grilled Chicken Salad

Roasted Chickpeas

Step 1

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Step 2

Spread chickpeas on kitchen towel and pat dry, removing any loose skins.
Step 3

Transfer dried chickpeas to prepared baking sheet. Drizzle with olive oil and season with black pepper and salt.
Step 4

Roast chickpeas for 20 to 30 minutes, or until golden brown and crisp.
Step 5

Remove from oven and, while chickpeas are still warm, toss with garlic powder and paprika. Cool completely.

Carrot Ginger Dressing

Step 1

Lower oven temperature to 400°F. Spread the grated carrots on a baking sheet and roast for about 15 minutes, or until they become soft.
Step 2

In a blender, combine the roasted carrots, water, olive oil, rice vinegar, garlic, minced ginger, orange zest, and honey. Blend everything on high until the dressing is smooth, about 2 minutes. Cover and place in the refrigerator to chill.

Salad

Step 1

In a large bowl, mix the spinach with lemon juice and olive oil until evenly coated.
Step 2

Add the roasted chickpeas, grated carrot, grated beet, shredded chicken, half of the avocado, pumpkin seeds, and a little black pepper. Toss everything together.
Step 3

Pour half of the dressing over the salad and mix well. Then, top with the rest of the avocado, the remaining dressing, and sprinkle with sesame seeds. Add more pepper if needed. Enjoy!

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Nutrition Facts

Serving Size:

2 oz chicken, 1/2 cup salad

188

Calories

15

g

Fat

21

mg

Cholesterol

99

mg

Sodium

12

g

Carbs

2

g

Sat. Fat

5

g

Fiber

10

g

Protein

2

g

Sugars

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GLP-1 Grilled Chicken Salad

Ingredients

Roasted Chickpeas

Carrot Ginger Dressing

Salad

How to Make Grilled Chicken Salad

Roasted Chickpeas

Step 1

Step 2

Step 3

Step 4

Step 5

Carrot Ginger Dressing

Step 1

Step 2

Salad

Step 1

Step 2

Step 3

Nutrition Facts

More Recipes Like Grilled Chicken Salad

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