Recipe details
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Chicken and Quinoa Salad
45min
4 servings
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This hearty and nutritious salad combines tender grilled chicken, fluffy quinoa, and a colorful array of vegetables, all tossed in a tangy lemon-herb dressing. Packed with protein, fiber, and healthy fats, this salad is a satisfying and wholesome meal that will keep you energized throughout the day. It's perfect for meal prepping or serving as a quick and easy lunch or dinner.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
4 g
Allergen Content
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Ingredients
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Steps
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Cook quinoa
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed. Fluff the quinoa with a fork and let it cool.
Season chicken
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Grill chicken
Preheat the grill to medium-high heat. Grill the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes.
Prepare vegetables
Rinse the zucchini, bell pepper, and cherry tomatoes. Dice the zucchini and bell pepper into 1/2-inch pieces. Cut the cherry tomatoes in half. Peel and thinly slice the red onion.
Prepare dressing
In a small bowl, whisk together the juice of the lemon, olive oil, minced garlic cloves, chopped basil leaves, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
Slice chicken
Once the chicken has rested, slice it thinly against the grain.
Assemble salad
In a large bowl, combine the cooked quinoa, diced zucchini, diced bell pepper, halved cherry tomatoes, sliced red onion, and sliced chicken.
Dress and toss salad
Pour the lemon-herb dressing over the salad and toss gently to coat all ingredients evenly.
Serve
Serve the chicken and quinoa salad immediately, or chill in the refrigerator for 30 minutes before serving.
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