Description
Chicken Quinoa Salad is a fresh and protein-packed dish combining tender grilled chicken, fluffy quinoa, crisp vegetables, fresh herbs, and a vibrant lemon dressing. This nutritious and filling salad is perfect for meal prep, lunch, or a light dinner, offering a Mediterranean-inspired flavor profile that caters to a healthy lifestyle.
Ingredients
Salad
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/3 cup crumbled feta cheese (optional)
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Quinoa: Combine the quinoa and water or chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender.
- Rest and Cool the Quinoa: Remove the saucepan from heat and let the quinoa stand covered for 5 minutes. Fluff it with a fork and allow it to cool to room temperature.
- Prepare the Chicken: Brush the chicken breasts with olive oil and season evenly with garlic powder, paprika, salt, and black pepper to infuse flavor.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5 to 7 minutes per side, until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Rest and Slice Chicken: Remove the chicken from the heat and let it rest for 5 minutes to retain juices, then slice or dice it as preferred.
- Make the Dressing: In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper until well combined.
- Assemble the Salad: In a large bowl, combine the cooled quinoa, halved cherry tomatoes, diced cucumber, red bell pepper, finely diced red onion, chopped parsley, and mint.
- Add Chicken and Feta: Incorporate the sliced chicken and crumbled feta cheese (if using) into the vegetable and quinoa mixture.
- Toss with Dressing: Pour the dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Serve or Store: Serve the salad immediately for fresh flavors or refrigerate until ready to eat. For meal prep, store the dressing separately and add just before serving.
Notes
- Quinoa can be cooked a day ahead and refrigerated to save time.
- Add chickpeas, avocado, olives, or spinach to vary flavors and textures.
- For meal prep, store dressing separately and add it just before serving to keep the salad fresh.
- Omit feta cheese for a dairy-free version.
- Store the prepared salad in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Lunch, Main Course, Meal Prep
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
