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High Protein Chopped Salad – LOW CAL

Chopped Salad – LOW CAL

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Course: Main Meals
Keyword: Week 12
Cooking Method: BBQ, Oven, Stovetop
Recipe Type: Poultry, Salads
Servings: 3 servings
Calories: 408kcal


  • 15 oz chicken breasts
  • 1 tsp Italian seasoning
  • 2.5 oz turkey pepperoni (½ cup – ½ a package), sliced in half
  • 1 cup red onion thinly sliced
  • ¼ cup green olives sliced
  • 2 oz pepperoncinis sliced, (½ cup)
  • ½ cup roasted red peppers sliced
  • cups cherry tomatoes whole
  • 4 artichoke hearts quartered
  • tbsp Red wine vinegar
  • 3 tbsp olive oil
  • 2 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cups romaine lettuce chopped
  • 4 cups spring salad mix packed


  • PREHEAT the grill or pan to medium-high heat and spray with non-stick cooking spray. Season chicken breasts with Italian seasoning and grill for about 7-8 minutes on each side. (Alternatively, you can bake the chicken in a 350°F oven for 20-25 minutes.)
  • WHEN the chicken is done cooking, allow to cool slightly, dice, and place in a large bowl.
  • ADD the turkey pepperoni, red onion, green olives, pepperoncinis, roasted red peppers, cherry tomatoes, and artichoke hearts to the bowl.
  • ADD the red wine vinegar, olive oil, Italian seasoning, salt and pepper to a small jar and shake until well combined.
  • POUR 4 tbsp of the dressing over the salad and toss until well combined. Cover and refrigerate until ready to serve. Toss the chopped romaine and spring mix together in a large ziploc bag.
  • SERVE 2 ¼ cups salad over 2 cups of lettuce mix and 1 additional tbsp of dressing.


Calories: 408kcal | Carbohydrates: 17g | Protein: 36g | Fat: 22g | Fiber: 5g | Net Carbs: 12g