GLP-1 Grilled Chicken Salad

By Adam Fisher
Updated 3/3/2025
Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT
Approved for These Diets:
Heart Healthy | Low Sodium | High Protein | Gluten Free | Diabetic | GLP-1
GLP-1 Grilled Chicken Salad

This GLP-1 Grilled Chicken Salad is one of the best high-protein, low-carb meals for a weight loss diet, delivering 10g of protein and only 12g of carbs per serving. It’s packed with lean grilled chicken, fiber-rich roasted chickpeas, and healthy avocado, all topped with a zesty carrot ginger dressing for a fresh, flavorful bite.

Enjoy a variety of delicious GlP-1 recipes that make following  GLP-1 weight loss diet guidelines effortless!

Total Time
45 minutes
Servings
8
Calories
188
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The Benefits of This GLP-1 Chicken Recipe

Designed to support blood sugar regulation, appetite control, and weight management, this GLP-1 chicken recipe is a good idea for meal prep because it’s quick, easy, and filling for lunch or dinner. If you're following a diabetes-friendly, high-protein, low-carb diet, make this GLP-1 grilled chicken salad recipe. It will keep you full, satisfied, and energized.

Ingredients

Recipe yields 8 servings

Roasted Chickpeas

Carrot Ginger Dressing

Salad

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How to Make Grilled Chicken Salad

Roasted Chickpeas

  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. Step 4

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

  5. Step 5

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

Carrot Ginger Dressing

  1. 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.

  2. 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

  1. Step 1

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

  2. 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.

  3. 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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