87 Energizing Protein-Packed Salads to Beat the Afternoon Slump

If you want to experience an energy boost in the afternoons, I have the perfect solution for you: protein-packed salads! These aren’t your average sad desk lunches – they’re flavorful, filling, and designed to keep you feeling full, focused, and fueled throughout your workday.

Protein is a powerhouse nutrient for regulating blood sugar, keeping cravings at bay, and providing sustained energy. Let’s explore some of these delicious, easy-to-make salads. 

1. Mediterranean Power Bowl

Let’s start with a plant-based protein powerhouse: the Mediterranean Power Bowl. This salad is delicious and incredibly satisfying, thanks to a combination of quinoa, chickpeas, and fresh veggies.

Ingredients

• 1 cup cooked quinoa
• 1 can chickpeas (rinsed and drained or roasted for extra flavor)
• 1/2 cucumber, diced
• 1 cup cherry or grape tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• Fresh herbs (parsley, mint, dill) to taste
• Lemon-tahini dressing (store-bought or homemade)

Instructions

1. If you’re roasting your chickpeas, preheat your oven to 400°F (200°C). Toss the chickpeas with some olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20-25 minutes or until golden brown and crispy.
2. While the chickpeas are roasting (or if using canned), cook your quinoa according to package directions.
3. Once everything is ready, combine the quinoa, chickpeas, cucumber, tomatoes, olives, and red onion in a large bowl.
4. Drizzle with your favorite lemon-tahini dressing. I like to make my own by whisking together tahini, lemon juice, olive oil, garlic, salt, and honey for sweetness.
5. Right before serving, crumble the feta cheese on top and sprinkle with fresh herbs. This keeps everything fresh and vibrant!

2. Asian Chicken and Noodle Salad

If you’re looking for a salad with a bit of a kick, this Asian Chicken and Noodle Salad is the way to go. It’s packed with protein from the chicken and peanuts, plus a delicious peanut sauce that will leave you wanting more.

Ingredients

• 2 cups cooked chicken, shredded or cubed
• 1 package of rice noodles, cooked and cooled
• 1 carrot, shredded
• 1/4 head red cabbage, shredded
• 1/2 cup snow peas, thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts
• 1 tablespoon sesame seeds
• Peanut sauce (store-bought or homemade)

Instructions

1. Cook your chicken ahead of time by grilling, baking, or poaching. Shred or cube it once it’s cool enough to handle.
2. Cook the rice noodles according to package directions and rinse with cold water to stop cooking.
3. Combine the chicken, noodles, shredded carrot, red cabbage, and snow peas in a large bowl.
4. Drizzle with your favorite peanut sauce. I like using a simple combination of peanut butter, soy sauce, lime juice, honey, and a little chili garlic sauce for heat.
5. Right before serving, sprinkle with chopped cilantro, peanuts, and sesame seeds for extra flavor and crunch.

3. Tex-Mex Black Bean Salad

This Tex-Mex Black Bean Salad has several exciting flavors and textures, featuring hearty black beans, crunchy corn, and zesty lime dressing. It’s a great vegetarian option that’s packed with protein and fiber, keeping you feeling full and energized.

Ingredients

• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 bell pepper (any color), diced
• 1/2 red onion, diced
• 1/2 avocado, diced
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese
• Juice of 1 lime
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt to taste

Instructions

1. Combine the black beans, corn, bell pepper, and red onion in a large bowl.
2. Whisk together the lime juice, olive oil, cumin, chili powder, and salt in a separate small bowl to create the dressing.
3. Pour the dressing over the bean mixture and toss to combine.
4. Before serving, gently fold in the diced avocado and sprinkle with cotija cheese and cilantro. This keeps the avocado from browning and the cheese from getting soggy.

4. Steak and Blue Cheese Salad with Balsamic Glaze

This Steak and Blue Cheese Salad is a bit more indulgent yet still perfectly healthy and packed with protein. You’d love the combination of tender steak, tangy blue cheese, and sweet balsamic glaze.

Ingredients

• 1 pound flank steak or sirloin, grilled and thinly sliced
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup blue cheese crumbles
• 1/4 red onion, thinly sliced
• 1/4 cup chopped walnuts
• Balsamic glaze

Instructions

1. Start by grilling your steak to your desired doneness. Let it rest briefly before slicing it thinly against the grain.
2. Combine the mixed greens, cherry tomatoes, red onion, and walnuts in a large bowl.
3. Divide the salad mixture among individual plates or containers.
4. Top each salad with a generous amount of sliced steak and blue cheese crumbles.
5. Drizzle with balsamic glaze just before serving.

5. Lemony Lentil Salad with Dill and Cucumber

This Lemony Lentil Salad is a light and refreshing option that’s perfect for warmer days. It’s a vegan meal, high in fiber, and full of bright, fresh flavors.

Ingredients

• 1 cup cooked lentils
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh dill
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked lentils, cucumber, cherry tomatoes, red onion, and dill.
2. Whisk together the lemon juice, olive oil, salt, and pepper in a separate small bowl.
3. Pour the dressing over the lentil mixture and toss to combine.
4. Taste and adjust seasonings as needed.

6. Swiss Cobb Salad With Roast Beef

This rich and savory salad provides protein and iron, contributing to muscle maintenance and energy levels. It’s perfect for those needing a substantial, satisfying meal after a workout to get you through the afternoon.

Ingredients

• 3 ounces of roast beef, sliced
• 1 hard-boiled egg, sliced
• 1/2 cup Swiss cheese, cubed
• 1/2 cup tomatoes, chopped
• 1/4 cup red onion, thinly sliced
• 1 cup mixed greens
• 2 tbsp creamy dressing (ranch or blue cheese)

Instructions

1. First off, get your egg going – a nice 8-10 minute simmer will do the trick. 
2. Once it’s cool enough to handle, give it a good slice.
3. Chop up those tomatoes, and thinly slice that red onion.
4. Slice up your roast beef and cube that Swiss cheese. You can make the pieces as big or small as you want!
5. Finally, grab a plate or bowl, lay down your mixed greens, and artfully arrange those goodies on top. A drizzle of your favorite creamy dressing, and you’re good to go!

7. Cabbage, Tofu, and Edamame Salad

This salad is a refreshing, crunchy mix of textures with a slightly nutty flavor from edamame and tofu. The fiber and plant-based protein from the fresh ingredients offer a steady release of energy, preventing the afternoon crash with a light yet filling meal.

Ingredients

• 4 ounces firm tofu, cubed and pan-fried
• 1/2 cup edamame, shelled
• 2 cups shredded cabbage (red or green)
• 1/4 cup carrots, shredded
• 2 tbsp sesame dressing
• 1 tablespoon of sesame seeds.

Instructions

1. Start by pressing that tofu to get rid of excess water, then cube it up and pan-fry it until it’s nice and golden brown. You want a nice crispy texture.
2. If you’re using fresh edamame, cook it up according to the package directions. You can also heat up frozen edamame.
3. Shred your cabbage and carrots. You can use a food processor, or just get in there with a knife.
4. Toss everything together in a bowl, give it a good drizzle of sesame dressing, and sprinkle those sesame seeds on top.

8. Tuna Egg Salad

Here’s a classic, creamy salad with a rich tuna and egg flavor. This protein-packed salad offers a quick and lasting energy source, preventing afternoon sluggishness with its rich nutrient profile.

Ingredients

• 1 can (5 ounces) tuna in water, drained
• 2 hard-boiled eggs, chopped
• 2 tbsp mayonnaise
• 1 tbsp celery, finely chopped
• 1 tbsp red onion, finely chopped
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Pop those eggs in some boiling water for 8-10 minutes, then cool them down and give them a rough chop.
2. Drain your tuna, then flake it up with a fork. You want it nice and broken up.
3. Combine the tuna, eggs, mayo, finely chopped celery, onion, mustard, and a pinch of salt and pepper in a bowl. 
4. Mix the ingredients until the salad is nice and creamy.

9. Curried Tempeh Salad

Looking for a flavorful, aromatic blend salad for a vegan meal plan? This salad is packed with plant-based protein and fiber, promoting digestive health and sustained energy.

Ingredients

• 4 ounces of tempeh, cubed and cooked
• 1/2 cup chickpeas, cooked
• 1/4 cup red bell pepper, chopped
• 1/4 cup red onion, chopped
• 2 tbsp curry dressing (yogurt-based or vegan)
• 1 tablespoon of raisins.

Instructions

1. Cook your tempeh according to the package directions. If you want, you can marinate it first for extra flavor.
2. If you’re using dry chickpeas, cook them up until they’re tender. If you’re using canned, just rinse and drain them.
3. Chop up your bell pepper and red onion into bite-sized pieces.
4. Toss everything together in a bowl, drizzle with your curry dressing, and add those raisins. Give it a good mix, and you’re ready to go!

10. Crab Louie Salad

This luxurious, creamy seafood salad has a delicate crab flavor. The lean protein and healthy fats in this salad offer a light yet energizing meal, making it a refreshing way to combat the afternoon slump.

Ingredients

• 3 ounces of crab meat, cooked
• 1 hard-boiled egg, quartered
• 1/2 avocado, sliced
• 1/4 cup cucumber, sliced
• 1 cup lettuce (butter or romaine)
• 2 tbsp Louie dressing (a creamy seafood dressing)
• Lemon wedge for garnish.

Instructions

1. Hard-boil your egg for 8-10 minutes, then cool it down and quarter it.
2. Wash and slice your cucumber and avocado. You want nice, clean slices.
3. Arrange your lettuce on a plate, then carefully place your crab meat, egg, avocado, and cucumber on top. A generous drizzle of Louie dressing and a lemon wedge for garnish, and you’ve got a beautiful salad.

11. Grilled Chicken and Avocado Salad

This vibrant salad combines the rich, creamy texture of avocado with the lean protein of grilled chicken. With a zesty lime dressing, it’s a light yet satisfying meal, perfect for refueling without weighing you down. The mix of fresh vegetables adds crunch and balance to every bite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 avocado, sliced
• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions

1. Season chicken breasts with salt, pepper, and olive oil. Grill over medium heat for 6-7 minutes on each side until fully cooked.
2. Let chicken rest for a few minutes before slicing.
3. In a large bowl, toss together mixed greens, tomatoes, red onion, and feta.
4. Top with sliced chicken and avocado.
5. Drizzle with lime juice and a touch of olive oil before serving.

12. Quinoa and Roasted Chickpea Salad

Packed with plant-based protein, this hearty salad features fluffy quinoa and crispy roasted chickpeas, offering a satisfying texture and a burst of flavor. The cumin and paprika-spiced chickpeas bring warmth, while the fresh veggies and tahini dressing provide a refreshing balance.

Ingredients

• 1 cup quinoa, cooked
• 1 cup canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1/2 cucumber, diced
• 1/4 cup red bell pepper, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp tahini dressing

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, paprika, and cumin. Roast for 25-30 minutes, shaking halfway through.
3. In a large bowl, combine cooked quinoa, roasted chickpeas, cucumber, bell pepper, and parsley.
4. Drizzle with tahini dressing and toss well to combine.

13. Grilled Shrimp and Mango Salad

This tropical-inspired salad is a perfect blend of sweet and savory, with juicy shrimp and ripe mango complementing each other beautifully. The vibrant greens and fresh cilantro add freshness, while the lime drizzle enhances the tropical flavors, making this salad both energizing and delicious.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 ripe mango, diced
• 4 cups mixed greens
• 1/2 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Season shrimp with salt, pepper, and a drizzle of olive oil. Grill for 2-3 minutes per side until pink and cooked through.
2. In a large bowl, toss together mixed greens, mango, bell pepper, and cilantro.
3. Top with grilled shrimp.
4. Drizzle with lime juice and serve.

14. Salmon and Roasted Beet Salad

Earthy roasted beets and flaky, flavorful salmon come together in this nutritious salad, offering healthy fats, protein, and antioxidants. The creamy goat cheese and peppery arugula round out the flavors, providing a rich and satisfying meal that’s as vibrant as it is filling.

Ingredients

• 2 salmon fillets
• 1 cup roasted beets, diced
• 2 cups arugula
• 1/4 red onion, thinly sliced
• 1/4 cup goat cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Season salmon fillets with salt, pepper, and olive oil. Roast in the oven for 15-20 minutes until fully cooked.
3. In a bowl, combine arugula, roasted beets, and red onion.
4. Top with crumbled goat cheese and flaked salmon.
5. Drizzle with balsamic vinegar before serving.

15. Chicken and Sweet Potato Salad with Avocado Dressing

This salad is a cozy combination of roasted sweet potatoes and tender chicken, balanced with a creamy avocado dressing that adds richness and depth. The sweetness of the potatoes complements the savory chicken, while the spinach provides a refreshing base, making this a wholesome and satisfying option for any time of day.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 medium sweet potatoes, cubed and roasted
• 1 avocado
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 cups spinach or mixed greens
• Salt and pepper, to taste.

Instructions

1. Roast sweet potato cubes at 400°F (200°C) for 20-25 minutes until tender and slightly browned.
2. Season chicken breasts with salt, pepper, and olive oil. Cook in a pan over medium heat for 6-7 minutes per side until fully cooked.
3. In a blender, combine avocado, Greek yogurt, lemon juice, olive oil, and a pinch of salt. Blend until smooth.
4. Toss spinach with roasted sweet potatoes and chicken (sliced).
5. Drizzle with avocado dressing before serving.

16. Spicy Peanut Chicken Salad

This vibrant, spicy salad combines grilled chicken with a rich peanut dressing, offering a perfect balance of heat and flavor. It’s a great option when you’re craving something bold and satisfying.

Ingredients

• 1 grilled chicken breast, thinly sliced
• 2 cups mixed greens
• 1/2 cup shredded carrots
• 1/4 cup sliced bell pepper (red or yellow)
• 1/4 cup cucumber, julienned
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp sriracha sauce (optional)

Instructions

1. In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and sriracha.
2. Toss the grilled chicken, mixed greens, carrots, bell pepper, and cucumber in the peanut dressing.
3. Serve immediately and enjoy the spicy kick!

17. Sweet Apple & Quinoa Salad with Walnuts

This sweet and crunchy salad is packed with protein from quinoa and walnuts, while the apple slices and dried cranberries bring a delicious burst of natural sweetness.

Ingredients

• 1 cup cooked quinoa
• 1 small apple, thinly sliced
• 1/4 cup toasted walnuts
• 1/4 cup dried cranberries
• 2 cups mixed greens (such as arugula or spinach)
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together honey, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
2. In a large bowl, combine quinoa, apple slices, toasted walnuts, dried cranberries, and mixed greens.
3. Drizzle with the dressing and toss gently to combine.
4. Serve chilled or at room temperature for a refreshing meal.

18. Greek Chicken Salad with Hummus Dressing

A Mediterranean-inspired salad that combines grilled chicken with fresh veggies, Kalamata olives, and a creamy hummus dressing. It’s a healthy and satisfying way to fuel up.

Ingredients

• 1 grilled chicken breast, sliced
• 2 cups romaine lettuce, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp hummus
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a bowl, whisk together hummus, olive oil, lemon juice, salt, and pepper to create the dressing.
2. Toss the lettuce, chicken, olives, cucumber, tomatoes, and red onion with the dressing.
3. Serve and enjoy the tangy Mediterranean flavors!

19. Grilled Turkey & Apple Salad with Pecan Dressing

This light but hearty salad combines lean grilled turkey with crisp apples, toasted pecans, and a tangy dressing. It’s a perfect dish for an afternoon energy boost.

Ingredients

• 1 grilled turkey breast, sliced
• 2 cups arugula or mixed greens
• 1 small apple, thinly sliced
• 1/4 cup toasted pecans
• 1/4 cup goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
2. In a large bowl, combine turkey, arugula, apple slices, toasted pecans, and goat cheese.
3. Drizzle with the dressing and toss gently.
4. Serve immediately for a fresh, delicious meal.

20. Roasted Cauliflower & Chickpea Salad with Tahini Dressing

This hearty salad is packed with roasted cauliflower and chickpeas, paired with a creamy tahini dressing for a rich, satisfying meal that’s full of protein and healthy fats.

Ingredients

• 1 cup roasted cauliflower florets
• 1 cup roasted chickpeas
• 2 cups kale, chopped
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Roast the cauliflower and chickpeas with olive oil, garlic powder, salt, and pepper at 400°F for 20-25 minutes.
2. In a small bowl, whisk together tahini, lemon juice, salt, and pepper to create the dressing.
3. In a large bowl, combine the roasted cauliflower, chickpeas, kale, and red onion.
4. Drizzle with the tahini dressing and toss well.
5. Serve and enjoy this nourishing, savory salad!

21. Grilled Eggplant and Chickpea Salad with Tahini Dressing

This hearty salad brings together smoky grilled eggplant with the earthy flavors of chickpeas. Topped with a creamy tahini dressing, it’s a perfect vegan option that’s rich in protein and flavor.

Ingredients

• 2 small eggplants, sliced
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Preheat grill or grill pan. Brush eggplant slices with olive oil and season with salt and pepper. Grill for 4-5 minutes per side until tender and charred.
2. In a bowl, combine grilled eggplant, chickpeas, tomatoes, and red onion.
3. In a separate bowl, whisk together tahini, lemon juice, cumin, salt, and pepper.
4. Drizzle the tahini dressing over the salad and garnish with fresh parsley.

22. Roasted Salmon and Sweet Potato Salad

This vibrant salad is a perfect blend of protein-packed salmon, nutrient-rich sweet potatoes, and fresh greens. Pomegranate seeds add a touch of sweetness, making it a satisfying, well-rounded meal.

Ingredients

• 2 salmon fillets
• 2 medium sweet potatoes, cubed
• 1 cup mixed greens
• 1/4 cup pomegranate seeds
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Toss sweet potato cubes with olive oil, salt, and pepper, then roast for 20 minutes or until tender.
2. Season the salmon fillets with salt and pepper, then bake for 12-15 minutes, or until cooked through.
3. In a large bowl, combine roasted sweet potatoes, mixed greens, and pomegranate seeds.
4. Whisk together apple cider vinegar, Dijon mustard, salt, and pepper, then drizzle over the salad. Top with flaked salmon.

23. Peanut Butter and Tofu Salad with Cabbage and Carrot Slaw

A crunchy, satisfying salad featuring crispy tofu paired with a tangy peanut dressing. This dish is not only a protein powerhouse but also offers a great texture contrast with the cabbage and carrot slaw.

Ingredients

• 1 block firm tofu, pressed and cubed
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/4 cup chopped scallions
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• Salt and pepper to taste

Instructions

1. In a pan, sauté tofu cubes over medium heat until golden and crispy.
2. In a large bowl, combine shredded cabbage, carrots, and scallions.
3. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, salt, and pepper.
4. Toss the slaw and tofu with the peanut dressing, then sprinkle with sesame seeds.

24. Smoked Salmon and Avocado Salad with Lemon-Dill Dressing

This light yet filling salad features the luxurious taste of smoked salmon, balanced with creamy avocado and fresh cucumber. The tangy lemon-dill dressing enhances the flavors for a refreshing midday meal.

Ingredients

• 4 oz smoked salmon, sliced
• 2 cups mixed greens
• 1 ripe avocado, sliced
• 1/4 cup cucumber, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. On a plate, layer the mixed greens, smoked salmon, avocado, and cucumber.
2. In a small bowl, whisk together olive oil, lemon juice, fresh dill, salt, and pepper.
3. Drizzle the lemon-dill dressing over the salad and serve.

25. Lentil and Roasted Pepper Salad with Feta

This Mediterranean-inspired salad combines protein-rich lentils with the smoky sweetness of roasted red peppers and the tang of feta. It’s a nutritious, filling option that can be enjoyed as a meal on its own or as a side.

Ingredients

• 1 cup cooked lentils
• 1 red bell pepper, roasted and sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp oregano
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked lentils, roasted red pepper slices, feta, and olives.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad, toss gently to combine, and serve.

26. Chicken and Roasted Brussels Sprout Salad with Mustard Vinaigrette

This hearty salad combines protein-packed grilled chicken with roasted Brussels sprouts and quinoa for a satisfying meal. Topped with a tangy mustard vinaigrette, it’s the perfect combination of savory flavors to keep you energized.

Ingredients

• 2 chicken breasts, grilled and sliced
• 1 lb Brussels sprouts, halved and roasted
• 1/2 cup quinoa, cooked
• 1/4 cup pumpkin seeds
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• Mustard vinaigrette (store-bought or homemade)
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway.
2. Grill chicken breasts and slice them thinly.
3. Cook quinoa according to package instructions.
4. In a large bowl, combine roasted Brussels sprouts, quinoa, chicken, red onion, and pumpkin seeds.
5. Whisk together mustard vinaigrette ingredients and toss the salad in the dressing. Serve immediately.

27. Buffalo Chickpea and Spinach Salad

A twist on the classic buffalo flavor, this salad features crispy chickpeas tossed in hot sauce, paired with fresh spinach and creamy avocado. It’s a bold, zesty dish that delivers protein and crunch in every bite.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 cups baby spinach
• 1/2 cup celery, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled blue cheese
• 1/2 avocado, sliced
• 1 tbsp olive oil
• 1 tbsp hot sauce
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add chickpeas, hot sauce, garlic powder, salt, and pepper. Sauté for 5-7 minutes until chickpeas are crispy.
2. In a large bowl, toss baby spinach, celery, red onion, and avocado.
3. Top with the crispy buffalo chickpeas and crumbled blue cheese.
4. Serve immediately with additional hot sauce if desired.

28. Coconut-Crusted Shrimp and Mango Avocado Salad

This tropical salad brings together crispy coconut-crusted shrimp with the sweetness of mango and creamy avocado. It’s a refreshing, protein-packed dish that’s perfect for those seeking a light yet satisfying meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup shredded coconut
• 1 egg, beaten
• 1 tbsp olive oil
• 2 cups mixed greens
• 1 ripe avocado, sliced
• 1/2 mango, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F. Dip shrimp in the beaten egg, then coat them in shredded coconut.
2. Heat olive oil in a skillet over medium heat and sauté shrimp for 2-3 minutes on each side until golden and crispy.
3. In a large bowl, toss mixed greens, avocado, mango, red onion, and cilantro.
4. Add the crispy shrimp on top. Drizzle with lime juice, season with salt and pepper, and serve immediately.

29. Pork and Apple Slaw Salad

This crunchy slaw salad blends roasted pork with fresh apple slices, cabbage, and roasted peanuts, giving you a hearty yet refreshing dish. With a touch of tangy dressing, it’s the perfect balance of protein and flavor.

Ingredients

• 1 lb pork tenderloin, cooked and sliced
• 2 cups shredded cabbage
• 1 large apple, julienned
• 1/2 cup carrots, julienned
• 1/4 cup cilantro, chopped
• 1/4 cup roasted peanuts
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. Cook the pork tenderloin, then slice it into thin strips.
2. In a large bowl, combine shredded cabbage, apple, carrots, and cilantro.
3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
4. Toss the cabbage slaw with the dressing and top with sliced pork and roasted peanuts.
5. Serve immediately for a crunchy, protein-packed lunch.

30. Sweet Potato, Chickpea & Almond Salad with Cinnamon Yogurt Dressing

This warm and comforting salad combines roasted sweet potatoes and chickpeas with toasted almonds and a spiced cinnamon yogurt dressing. It’s a perfect balance of sweet and savory flavors for a filling and satisfying meal.

Ingredients

• 2 medium sweet potatoes, cubed and roasted
• 1 can chickpeas, drained and rinsed
• 1/4 cup slivered almonds, toasted
• 2 cups mixed greens
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/4 cup Greek yogurt
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1 tbsp lemon juice
• Pinch of salt

Instructions

1. Preheat oven to 400°F. Toss sweet potato cubes with olive oil and a pinch of salt, then roast for 20-25 minutes, flipping halfway through.
2. In a large bowl, combine roasted sweet potatoes, chickpeas, mixed greens, red onion, and toasted almonds.
3. In a small bowl, whisk together the cinnamon yogurt dressing ingredients.
4. Drizzle the dressing over the salad and toss gently before serving.

31. Grilled Chicken & Mango Quinoa Salad

This vibrant salad combines the protein punch of grilled chicken with the tropical sweetness of mango and the heartiness of quinoa. It’s perfect for a refreshing yet filling meal that fuels you throughout the day.

Ingredients

• 2 grilled chicken breasts, sliced
• 1 cup cooked quinoa
• 1 ripe mango, diced
• 1/2 red bell pepper, chopped
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Grill the chicken breasts until fully cooked, then slice thinly.
2. Cook quinoa according to package instructions and let it cool.
3. In a large bowl, combine the quinoa, grilled chicken, mango, red bell pepper, and red onion.
4. Add the mixed greens and toss gently.
5. Drizzle olive oil and lime juice over the salad, season with salt and pepper.
6. Garnish with fresh cilantro and serve!

32. Spicy Buffalo Chickpea Salad with Blue Cheese

For those who love a bit of spice, this buffalo chickpea salad gives a bold kick while staying plant-based. The blue cheese provides a creamy counterpoint to the heat of the buffalo sauce.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 tbsp buffalo sauce
• 1 tbsp olive oil
• 4 cups romaine lettuce, chopped
• 1/2 cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup crumbled blue cheese
• 1 tbsp Greek yogurt (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F. Toss the chickpeas in olive oil and buffalo sauce.
2. Roast chickpeas on a baking sheet for 20-25 minutes, until crispy.
3. In a bowl, toss together romaine lettuce, cucumber, cherry tomatoes, and crumbled blue cheese.
4. Add the roasted buffalo chickpeas on top.
5. For extra creaminess, mix Greek yogurt with a bit of buffalo sauce and drizzle over the salad.
6. Season with salt and pepper to taste, then serve!

33. Roasted Butternut Squash & Chicken Salad with Maple-Dijon Dressing

This hearty salad features roasted butternut squash paired with lean chicken, offering a perfect balance of protein and natural sweetness. The maple-dijon dressing ties everything together with a sweet and tangy kick.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 small butternut squash, peeled and cubed
• 2 cups arugula or mixed greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted pecans
• 1/4 cup dried cranberries
• 1 tbsp olive oil (for roasting squash)
• 2 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and pepper to taste
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 20-25 minutes, or until soft and slightly caramelized.
2. Season the chicken breasts with salt and pepper. Grill or pan-sear over medium heat until fully cooked (about 5-7 minutes per side), then slice into strips.
3. In a small bowl, whisk together the ingredients for the maple-Dijon dressing.
4. In a large bowl, combine the arugula, roasted butternut squash, red onion, toasted pecans, and dried cranberries.
5. Add the sliced chicken on top and drizzle the dressing over the salad.
6. Toss gently and serve immediately!

34. Roasted Salmon & Citrus Salad

This fresh, protein-packed salad brings together the richness of roasted salmon with the bright flavors of citrus fruits. It’s a perfect dish to keep you energized and refreshed!

Ingredients

• 2 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 grapefruit, peeled and segmented
• 1 orange, peeled and segmented
• 1/2 red onion, thinly sliced
• 4 cups arugula
• 1 tbsp olive oil (for dressing)
• 1 tbsp balsamic vinegar (for dressing)

Instructions

1. Preheat the oven to 400°F. Drizzle olive oil on salmon fillets, season with salt and pepper, and roast for 12-15 minutes until cooked through.
2. While the salmon roasts, prepare the citrus segments and set aside.
3. In a large bowl, toss arugula, citrus segments, and red onion.
4. Once the salmon is done, flake it on top of the salad.
5. Whisk together olive oil and balsamic vinegar for the dressing, then drizzle over the salad.
6. Toss gently and serve.

35. Mixed Berry & Cottage Cheese Salad

For a sweet yet protein-packed twist, this salad blends fresh mixed berries with creamy cottage cheese. It’s a light and refreshing option for those who crave something sweet but still want a protein boost.

Ingredients

• 1 cup cottage cheese (low-fat or full-fat)
• 1/2 cup fresh strawberries, sliced
• 1/4 cup blueberries
• 1/4 cup raspberries
• 1 tbsp honey or maple syrup
• 1 tbsp chia seeds (optional)
• Fresh mint leaves for garnish

Instructions

1. In a large bowl, combine the cottage cheese with the mixed berries.
2. Drizzle with honey or maple syrup for sweetness.
3. Add chia seeds for an extra boost of fiber (optional).
4. Garnish with fresh mint leaves for a refreshing touch.
5. Serve chilled and enjoy!

36. Grilled Chicken & Farro Power Bowl

Juicy grilled chicken breast brings the protein, while chewy farro supplies slow-burning carbs that won’t spike blood sugar. A quick vinaigrette of lemon juice and olive oil keeps flavors bright without weighing things down. Meal-prep the grain and poultry on Sunday, then toss with fresh greens just before serving.

37. Tuna & White Bean Pesto Salad

Canned tuna packed in olive oil teams up with creamy white beans for a double dose of protein. Stirring in a spoonful of pesto adds herbaceous depth in seconds. Serve over baby arugula or tuck it into whole-grain pitas for a portable option.

38. Greek-Style Chickpea Crunch Salad

Protein-rich chickpeas hold their shape and soak up a quick red-wine vinegar dressing. Crisp veggies and briny olives lend texture, while feta offers satisfying creaminess. The flavors improve overnight, so this is ideal for make-ahead lunches.

39. Steak & Avocado Chimichurri Salad

Lean flank steak, grilled or pan-seared, pairs beautifully with buttery avocado for balanced healthy fats. A punchy chimichurri pulls everything together with parsley, garlic, and vinegar. Serve the steak chilled or room temperature to keep greens crisp.

40. Smoked Salmon & Quinoa Citrus Salad

Ready-to-eat smoked salmon delivers high-quality protein and omega-3s. Quinoa adds more protein plus a pleasant bite, while orange segments brighten each forkful. A simple citrus vinaigrette ties together sweet, salty, and earthy notes.

41. Tofu Sesame Kale Salad

Extra-firm tofu baked until golden absorbs a soy-ginger glaze for savory depth. Massaging kale with a bit of dressing softens the leaves and boosts flavor. Sprinkle toasted sesame seeds on top for crunch and extra plant protein.

42. Blackened Shrimp & Mango Spinach Salad

Spicy pan-seared shrimp cook in minutes and contrast nicely with sweet mango. Baby spinach supplies iron, while a quick lime-honey dressing keeps the dish light. Enjoy it immediately so the warm shrimp slightly wilt the greens.

43. Turkey, Cranberry & Almond Salad

Lean roasted turkey transforms leftover holiday meat into a weekday superstar. Tart cranberries and crunchy almonds add texture and antioxidants. A yogurt-based poppy-seed dressing keeps calories reasonable while feeling indulgent.

44. Lentil Feta Herb Salad

Earthy lentils provide nearly 18 grams of protein per cup and stay al dente even after sitting in the fridge. Feta brings a salty kick that balances the mild legumes. This salad is tasty chilled or at room temperature, making it office-friendly.

45. Edamame & Brown Rice Rainbow Salad

Edamame delivers complete plant protein, while brown rice offers fiber for lasting satiety. A light soy-lime dressing unifies the colorful vegetables. Pack it in mason jars for tidy grab-and-go lunches.

46. BBQ Pulled Chicken Cobb Salad

Classic Cobb ingredients get a smoky twist with barbecue-sauced shredded chicken. The mix of eggs, chicken, and avocado guarantees a powerhouse of protein and healthy fat. Use leftover rotisserie chicken to speed preparation.

47. Sardine & Roasted Pepper Salad

Skinless boneless sardines are mild yet packed with calcium, vitamin D, and protein. Roasted peppers and peppery arugula brighten their rich flavor. A squeeze of lemon and extra-virgin olive oil keeps the ingredient list short.

48. Baked Falafel & Cucumber Tahini Salad

Oven-baked falafel offer the protein punch of chickpeas without deep frying. Crisp romaine and cooling cucumbers contrast the warm spices in the patties. Creamy tahini dressing ties the Middle Eastern flavors together.

49. Roasted Sweet Potato & Black Bean Salad

Black beans supply protein and fiber, while sweet potatoes add beta-carotene and a subtle sweetness. A cumin-lime dressing brings southwestern flair. Enjoy it as a stand-alone meal or spooned into lettuce wraps.

50. Egg & Asparagus Spring Salad

Hard-boiled eggs are an easy, inexpensive protein source that pairs well with tender asparagus. A light lemon-Parmesan dressing makes the greens pop. Serve chilled for a refreshing bite on warmer days.

51. Peanut Tempeh Noodle Salad

Fermented tempeh boasts a hearty texture and roughly 19 grams of protein per serving. Chilled rice noodles soak up a tangy peanut-lime sauce. Add shredded veggies for crunch and a burst of color.

52. Maple Dijon Salmon Spinach Salad

Oven-baked salmon glazed with a quick maple and mustard mixture tastes both savory and sweet. Baby spinach and crisp apples balance the rich fish. A sprinkle of toasted walnuts adds more protein and omega-3s.

53. Harissa Chickpea & Couscous Salad

Roasted chickpeas tossed in harissa offer fiery crunch and plant-based protein. Fluffy couscous absorbs a cooling yogurt-lemon dressing. The contrast between heat and freshness keeps every bite interesting.

54. Curried Turkey & Apple Salad

A mild curry yogurt sauce wakes up diced turkey leftovers. Crunchy celery and sweet apples deliver classic Waldorf vibes with an Indian twist. Serve inside lettuce cups for a fork-free lunch.

55. Mediterranean Quinoa & Shrimp Salad

Tender shrimp and fluffy quinoa double down on complete proteins. Fresh veggies keep things light, while feta and olives add savory depth. The salad holds up well for picnics and potlucks alike.

56. Caprese Chicken Pasta Salad

Classic Caprese flavors meet protein-rich grilled chicken and hearty pasta shells. Whole-grain noodles provide extra fiber for sustained energy. A drizzle of balsamic reduction ties the dish together without excessive oil.

57. Barley, Kale & Turkey Sausage Salad

Lean turkey sausage lends smoky notes to chewy barley and earthy kale. Roasted squash adds natural sweetness and vibrant color. This warm salad works well for fall meal prep.

58. Vietnamese-Style Beef & Herb Salad

Quick-seared sirloin combines with mountains of fresh herbs for bright, clean flavors. A fish-sauce-lime dressing hits sweet, salty, and tangy notes all at once. Serve over chilled rice noodles if you want extra carbs.

59. Buffalo Tofu Caesar Salad

Caesar salad meets game-day heat by swapping chicken for buffalo-style tofu. A Greek-yogurt Caesar dressing keeps calories reasonable. Crunchy croutons bring traditional texture without overshadowing the spicy protein.

60. Spicy Tuna & Avocado Rice Salad

Canned tuna blended with a hint of sriracha mayo gives sushi-bowl vibes without raw fish. Creamy avocado and edamame add healthy fats and more protein. Serve the rice slightly warm so flavors meld beautifully.

61. Herbed Cottage Cheese & Tomato Salad

Low-fat cottage cheese clocks in at around 14 grams of protein per half cup. Pairing it with juicy tomatoes and fresh herbs turns a simple snack into a refreshing salad. Add whole-grain toast on the side for extra crunch.

62. Citrus Lentil & Arugula Salad

Peppery arugula balances the earthiness of protein-rich lentils. Grapefruit segments brighten the mix, while goat cheese provides a tangy creaminess. A quick honey-citrus dressing ties everything together.

63. Sesame Chicken & Broccoli Slaw Salad

Rotisserie chicken makes this salad a true five-minute meal. Broccoli slaw offers crunch and added nutrients without chopping. Toss with a toasted sesame dressing for an Asian-inspired twist.

64. Smoked Trout & Potato Salad

Smoked trout introduces delicate flavor and ample protein. Baby potatoes make the salad filling yet light when dressed with a tangy yogurt sauce. Fresh dill and radishes add springtime freshness.

65. Pesto Bean & Mozzarella Salad

Cannellini and kidney beans bring a double punch of plant protein. Creamy mozzarella cubes mellow the robust pesto. Sun-dried tomatoes add chewy bursts of umami.

66. Greek Yogurt Waldorf Chicken Salad

Swapping mayonnaise for Greek yogurt lightens the classic Waldorf while boosting protein. Grapes and apples keep things sweet and crunchy. Scoop the salad onto romaine leaves or whole-grain crackers.

67. Chili Lime Chickpea & Corn Salad

Roasted chickpeas seasoned with chili powder add a spicy edge. Grilled corn and creamy avocado round out the texture. A quick lime splash brightens every bite.

68. Mediterranean Sardine Pasta Salad

Whole-wheat pasta and omega-3-rich sardines create a satiating combo. Tomatoes and olives contribute classic Mediterranean flavor. This salad travels well for picnic lunches.

69. Sriracha Shrimp & Quinoa Salad

Sautéed shrimp glazed in sriracha-soy sauce give this salad a spicy kick. Nutty quinoa balances the heat and ups the protein count. Cool cucumbers calm the palate between bites.

70. BBQ Tempeh & Kale Salad

Tempeh soaks up barbecue sauce beautifully, delivering smoky, chewy bites. Massaged kale leaves stay sturdy and nutrient-dense. Red onions and tomatoes provide freshness and color.

71. Roast Beef & Blue Cheese Salad

Deli roast beef turns a simple salad into a satisfying entrée without cooking. Blue cheese and sweet pears play off each other beautifully. Toasted pecans lend crunch and extra protein.

72. Spinach, Ricotta & Beet Salad

Creamy ricotta adds a protein boost and mild flavor that complements earthy beets. Pistachios sprinkle in crunch and healthy fats. A touch of balsamic brings gentle sweetness.

73. Miso Salmon Soba Salad

Umami-rich miso glaze caramelizes on baked salmon, which pairs wonderfully with buckwheat soba noodles. Fresh vegetables keep the dish light and crisp. Enjoy it slightly chilled for a refreshing summer lunch.

74. Spiced Lamb & Couscous Salad

Ground lamb seasoned with cumin and coriander supplies rich, savory protein. Light couscous soaks up juices without becoming heavy. Pomegranate seeds burst with sweetness and brighten the palate.

75. Ginger Edamame & Noodle Salad

Edamame provides complete plant protein and vibrant green color. A quick ginger-soy dressing coats every strand of noodle. Serve cold for a refreshing yet filling option.

76. Creamy Tahini Egg Salad Lettuce Cups

Tahini replaces mayonnaise for a nutty twist and added plant protein. Serving the salad in lettuce cups keeps carbs low and texture high. Sprinkle smoked paprika on top for a pop of color.

77. Almond-Crusted Chicken Strawberry Salad

Almond coating turns lean chicken into a crunchy protein powerhouse. Sweet strawberries lighten the dish and pair well with spinach. A skinny balsamic glaze pulls everything together.

78. Southwest Black Bean & Turkey Salad

Lean turkey teams up with black beans for a fiber-rich boost. Corn and tomatoes add classic Southwest color. Dress with a lime-cilantro vinaigrette to keep things zesty.

79. Maple Bacon & Lentil Salad

Turkey bacon offers smoky flavor with less fat than traditional pork. Protein-packed lentils and spinach create a hearty base. A maple-mustard dressing satisfies sweet-savory cravings.

80. Pumpkin Seed & Avocado Tofu Salad

Marinated tofu supplies plant-based protein, while pumpkin seeds layer in even more. Creamy avocado adds healthy fats and silky texture. A simple lime vinaigrette keeps flavors clean and bright.

81. Curried Tuna & Rice Salad

A mild yellow curry powder transforms basic tuna and rice into something fragrant and warming. Frozen peas thaw quickly and add sweetness plus extra protein. Portion into containers for easy desk lunches.

82. Citrus Shrimp & Barley Salad

Citrus-marinated shrimp provide lean protein that pairs well with chewy barley. Grapefruit adds a tart bite that wakes up the palate. Creamy avocado rounds out the mouthfeel.

83. Pomegranate Chicken & Wild Rice Salad

Nutty wild rice stands up to juicy shredded chicken for lasting fullness. Pomegranate seeds add jeweled color and antioxidants. Peppery arugula keeps the dish lively and fresh.

84. Honey Mustard Tempeh & Kale Salad

Tempeh sweetened with honey mustard caramelizes beautifully in the skillet. Quinoa and kale create a nutrient-dense canvas rich in protein and fiber. Roasted carrots lend natural sweetness.

85. Quinoa, Pea & Ham Salad

Lean ham brings smoky flavor and quick protein, while quinoa and peas reinforce the theme. A bright lemon dressing keeps the dish from feeling heavy. Pack it for picnics or quick weeknight dinners.

86. Roast Salmon & Caper Potato Salad

Roast salmon turns classic potato salad into a protein-forward entrée. Capers and dill bring briny freshness that cuts through the creamy yogurt dressing. Serve slightly warm or chilled.

87. Spicy Chickpea & Bulgur Salad

Bulgur cooks in about ten minutes and offers satisfying chew without heaviness. Roasted chickpeas spiced with paprika and cayenne supply plant protein and crunch. Fresh cucumbers and herbs cool down the heat.

Final Thoughts

So there you have it – my top protein-packed salad recipes for getting rid of those afternoon slumps and keeping your energy levels high. They’re all simple to make beforehand, so you can grab a healthy lunch on even your busiest days. Give them a try and see which you love the most!