Description
This Chicken and Quinoa Salad is a wholesome, protein-packed dish that’s as nutritious as it is flavorful. Juicy grilled chicken is paired with fluffy quinoa, fresh vegetables, and a zesty lemon dressing for a satisfying and refreshing meal. Perfect for lunch, dinner, or meal prep, this versatile salad is gluten-free and loaded with vibrant colors and textures.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley or cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Cook the Quinoa:
- In a medium saucepan, combine the quinoa and water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and let it cool.
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Adjust seasonings to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled quinoa, chicken, cherry tomatoes, cucumber, red onion, feta cheese (if using), and parsley or cilantro.
- Dress the Salad:
- Pour the dressing over the salad and toss well to combine.
- Serve:
- Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors. Enjoy as a main course or a side dish.
Notes
- For added crunch, toss in some toasted nuts or seeds like almonds, sunflower seeds, or pumpkin seeds.
- This salad is easily customizable: add avocado, roasted vegetables, or your favorite greens.
- Swap the chicken with chickpeas or tofu for a vegetarian version.
- Prep Time: 10
- Cook Time: 15
- Category: Salad, Main Course