Save A vibrant, protein-packed salad featuring juicy chicken, fluffy quinoa, crisp vegetables, and a tangy lemon dressing—perfect for a healthy lunch or light dinner.
I enjoy making this salad because it's easy to prepare and a hit with everyone at the table, especially on warm days.
Ingredients
- Proteins: 2 large boneless skinless chicken breasts, 1 cup (180 g) uncooked quinoa
- Vegetables: 1 cup (150 g) cherry tomatoes halved, 1 large cucumber diced, 1 red bell pepper diced, 2 cups (60 g) mixed salad greens, 1/2 small red onion thinly sliced, 1/3 cup (30 g) shredded carrots
- Crunchy Toppings: 1/3 cup (45 g) roasted almonds or sunflower seeds roughly chopped, 1/3 cup (30 g) toasted pumpkin seeds
- Dressing: 1/4 cup (60 ml) extra-virgin olive oil, Juice of 1 large lemon (about 3 tbsp), 1 tbsp Dijon mustard, 1 tbsp honey, 1 small garlic clove minced, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
- Optional Garnish: 2 tbsp fresh parsley or cilantro chopped
Instructions
- Rinse Quinoa:
- Rinse the quinoa under cold water. In a medium saucepan combine quinoa with 2 cups (480 ml) water. Bring to a boil reduce heat cover and simmer for 15 minutes or until water is absorbed. Remove from heat fluff with a fork and let cool.
- Cook Chicken:
- While the quinoa cooks season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat and lightly grease with oil. Cook the chicken for 5 6 minutes per side until golden brown and cooked through. Let rest for 5 minutes then slice or dice.
- Mix Salad:
- In a large bowl combine the cooked quinoa cherry tomatoes cucumber bell pepper salad greens red onion and carrots.
- Prepare Dressing:
- In a small bowl or jar whisk together olive oil lemon juice Dijon mustard honey minced garlic salt and pepper until well blended.
- Combine Ingredients:
- Add the sliced chicken to the salad bowl. Pour the dressing over all ingredients and toss gently to combine.
- Add Toppings:
- Sprinkle with roasted almonds (or sunflower seeds) and pumpkin seeds for crunch. Garnish with fresh parsley or cilantro if desired.
- Serve:
- Serve immediately or refrigerate for up to 2 days.
Save This salad brings our family together for a light refreshing meal, perfect for sharing stories around the table.
Required Tools
Medium saucepan Grill pan or skillet Large mixing bowl Small bowl or jar (for dressing) Chefs knife Cutting board
Allergen Information
Contains Nuts (if using almonds) Mustard Gluten-free Double-check packaged ingredients for gluten or allergen traces
Nutritional Information
Calories 490 Total Fat 22 g Carbohydrates 36 g Protein 36 g per serving
Save This crunchy quinoa chicken salad is a wonderful addition to your healthy meal rotation that never gets old.