Main-Dish Salads Packed With Protein

Out of all diets, high-protein ones are the most reliable. They help you to achieve your weight-loss goals easier and faster than other popular methods. If you are not ready to radically change your menu and consume protein above the norm, we advise you to start making salads packed with protein more often.

On the one hand, these are light vegetable snacks, but on the other — meals packed with protein-rich ingredients aimed at burning excess calories. Leave your lunch menu the same, but replace your breakfast and dinner with protein salads for weight loss. It only takes ten days to notice the result. And then you’ll feel fantastic!

With Chicken

Ingredients:

• 10 ½ oz (300 g) chicken breast
• 2 eggs
• 1 tomato
• 1 beam of lettuce
• 3 tbsp natural yogurt
• Salt, pepper to taste

Instructions:

1. Boil the chicken breast. Cool it and cut into large pieces.
2. Boil the eggs and chop them coarsely.
3. Cut the tomato into large pieces. Tear lettuce leaves with your hands.
4. Mix the ingredients and season the salad with natural yogurt, salt, and pepper.

With Avocado

Ingredients:

• 7 oz (200 g) chicken breast
• 1 cucumber
• 1 avocado
• ½ red onion
• 2 tbsp natural yogurt
• 1 tsp lemon juice
• Salt, pepper to taste

Instructions:

1. Boil the chicken breast. Cool it and pull apart or chop coarsely.
2. Cut the cucumber into large pieces, chop the red onion into half rings.
3. Peel the avocado and chop coarsely. Sprinkle with lemon juice so that the pieces do not turn yellow.
4. Mix the protein salad ingredients for your dinner and season with yogurt, salt, and pepper.

With Chinese Cabbage

Ingredients:

• 10 ½ oz (300 g) chicken breast
• 2 eggs
• ½ Chinese cabbage head
• 1 cucumber
• 3 tbsp natural yogurt
• Salt, pepper to taste

Instructions:

1. To make this high-protein salad with eggs and Chinese cabbage, cut the cucumber into large pieces and shred the Chinese cabbage.
2. Boil, then shell and chop the eggs.
3. Boil the chicken breast. Cool it and pull apart or chop coarsely.
4. Season all ingredients with salt, pepper, and natural yogurt.

With Tuna

Ingredients:

• 12 ¼ oz (350 g) canned tuna
• 1 cucumber
• 1 tomato
• ½ beam of lettuce
• 6–7 olives
• 2 tsp mustard
• 2 tbsp olive oil

Instructions:

1. Drain the canned tuna and mash it with a fork.
2. Coarsely chop the cucumber and tomato. Tear lettuce leaves with your hands.
3. Mix fish, vegetables, greens, and olives.
4. Combine mustard and olive oil in a separate bowl. Season the tuna protein salad with the sauce.

With Kidney Beans

Ingredients:

• 7 oz (200 g) chicken fillet
• 3 eggs
• 7 oz (200 g) canned kidney beans
• 1 cucumber
• 1 pickled cucumber
• 1 red onion
• 1 tsp mustard
• 3 ½ oz (100 g) sour cream (10%)
• 2 tsp soy sauce

Instructions:

1. Boil the fillet and cut it into pieces.
2. Boil the eggs and chop finely.
3. Slice both fresh and pickled cucumbers.
4. Drain the canned beans.
5. Cut the red onion into half rings.
6. Combine soy sauce, sour cream, and mustard in a separate bowl.
7. Season the protein salad with beans with the sauce.

With Shrimp

Ingredients:

• 7 oz (200 g) shrimp
• 1 cucumber
• 1 tomato
• 1 bell pepper
• Lemon juice to taste
• Salt, pepper to taste

Instructions:

1. Cook the shrimp in boiling water for 3 minutes. Place it in a colander and let the water drain.
2. Wash the vegetables and cut them into large pieces.
3. Season the shrimp protein salad with lemon juice, pepper, and salt.

If you find it hard to satisfy your cravings for sweets, you can make a light fruit dessert. Skip bananas and grapes, instead, go to town with apples and pears seasoned with natural yogurt or low-fat kefir. We hope these recipes for salads packed with protein will help you with your weight-loss and cleanse your body of harmful toxins.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.