Choose a Protein

Grilled chicken, poached salmon and broiled flank steak lead the list of common proteins to add to salad. Just about any type of meat can top a salad, though. Ground beef in a taco salad, grilled pork with oranges and endive, or sauteed tilapia with spring greens and grape tomatoes are just some examples. If you’re not able to prepare these foods in advance, use canned salmon, tuna or sardines; alternatively, opt for already cooked chicken found in the deli section. Cold cuts, particularly ham, roast beef and turkey breast, also make quick toppings for protein salads. For a vegetarian protein salad, opt for broiled tofu, grilled tempeh or canned beans as the primary source of protein.

Vegetable Variety

While vegetables don’t offer up a lot of protein, they do provide fiber and multiple nutrients. Greens serve as a bulky base for a traditional salad -- kale, arugula and spinach offer alternatives to classic lettuce. A protein salad could also exclude leafy greens altogether. For example, stir together drained, canned tuna with celery, chopped cucumber, shredded carrots and diced boiled potato; chunks of grilled chicken with white beans and artichoke hearts; or boiled shrimp with black beans and bell peppers. Use just about any vegetable in a salad -- from traditional cucumbers and tomatoes to roasted butternut squash and raw zucchini.

Protein-Rich Toppings

Nuts, such as toasted walnuts, almonds or pecans, add extra protein and a crunchy texture to your protein salad. Seeds, including sunflower and pumpkin, provide another protein-rich topping. If you’re watching your waistline, skip honeyed and sugared nuts, which add significant calories. Chopped egg could serve as the main protein source, or be used to top a salad made with grilled chicken, beef, cold cuts or beans for an extra protein boost. Cheese also adds protein to a salad. Opt for salty feta, tangy goat cheese, classic shredded cheddar or crumbles of unctuous blue. Make a fruit salad protein-rich by combining it with cottage cheese; or turn antipasto, such as marinated artichokes, olives and roasted red pepper, into a protein salad by tossing with a generous amount of ricotta cheese and serving over a bed of arugula.

Flavor Profiles

Protein salad flavors can span the globe. Make a Moroccan salad with roasted butternut squash, dates, spring greens, chopped apples and grilled chicken. Bring the flavors of Asia to your salad with grilled chicken, sesame seeds, shredded cabbage and chopped peanuts. Mix canned, drained white beans with crisped chunks of bacon and chopped chives for an American-take on protein salad. Invoke flavors of the Northeast with roasted salmon, baby spinach, raw corn kernels, sunflower seeds and roasted red pepper. Go Greek with romaine, feta cheese, olives and slices of roast lamb. Add canned sardines to a traditional Italian bread and tomato salad, known as panzanella, to make a complete meal.