Grilled Curry Chicken Salad with Herb Vinaigrette
This Grilled Curry Chicken Salad packs 53g protein and 861 calories per serving — a complete meal that covers a significant portion of daily protein targets. Batch-preps 4 servings in quick time on the stovetop, combining lean protein with vegetables and vinaigrette. Built for lifters who need substantial calories and protein in one bowl without assembly work.
Ingredients
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Curry Powder, Ground(10g)
- •1 teaspoon kosher salt
- •½ teaspoon freshly cracked black pepper
- •Chicken Breast, Boneless Skinless(680g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Lettuce, Spring Mix(960g)
- •Mango
- •Onion, Pickled(120g)
- •Cheese, Goat(113g)
- •Cilantro, Fresh(60g)
- •Mint, Fresh(60g)
- •Shallot
- •Olive oil(180g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Vinegar, Rice(60g)
- •Mustard, Dijon(5g)
Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.
- •Honey(10g)
- •Garlic
- •½ teaspoon kosher salt
- •¼ teaspoon freshly cracked black pepper
- •Cilantro, Fresh(60g)
- •Mint, Fresh(60g)
Instructions
- 1Make the chicken. Preheat the grill on medium-low. In a small bowl, combine the olive oil, curry powder, salt, and pepper. Rub the chicken breasts with seasoning mixture. Place the chicken on the grill and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 5-6 minutes per side. Allow the chicken to rest for 5 minutes, then slice.
- 2Meanwhile, make the vinaigrette. In the base of a blender, combine the shallot, olive oil, vinegar, mustard, honey, garlic, salt, pepper, cilantro, and mint. Blend until smooth, about 3 minutes. Store in an airtight container in the fridge for up to a week.
- 3Assemble the salad. Divide the greens between 4 plates. Top evenly with mango slices, pickled onion, goat cheese, cilantro and mint. Serve the sliced chicken over top and drizzle with a generous amount of dressing.
Nutrition — Per Serving
861
calories
53g
protein
65g
fat
- Carbohydrates
- 22g
- Saturated fat
- 12.5g
- Sodium
- 724 mg
- Dietary fiber
- 13.0g
4 servings per batch · ~602g each
Macro data sourced from USDA FoodData Central
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How much protein does Grilled Curry Chicken Salad with Herb Vinaigrette have per serving?
Each serving delivers 53g of protein and 861 calories with 65g fat and 22g carbs. The high fat content pushes total calories despite solid protein delivery.
How long does Grilled Curry Chicken Salad with Herb Vinaigrette take to prep?
This recipe has quick prep time and makes 4 servings, allowing efficient batch preparation for multiple lunches throughout your week.
Is Grilled Curry Chicken Salad with Herb Vinaigrette good for muscle gain?
With 53g protein per serving, this salad supports muscle gain effectively, particularly during caloric surplus phases where the 861 calories and 65g fat align with bulking macro targets.
