Description
A vibrant and healthy Grilled Chicken and Quinoa Salad Bowl featuring tender grilled chicken breasts, fluffy quinoa, fresh cherry tomatoes, cucumber, and red onion, all tossed in a zesty lemon vinaigrette. This dish makes a perfect nutritious lunch or light dinner, combining protein and fresh vegetables for a balanced meal.
Ingredients
Scale
Protein
- 2 chicken breasts, grilled and sliced
Grains
- 1 cup quinoa, cooked
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
Dairy (optional)
- 1/4 cup feta cheese, crumbled (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Grill the Chicken: Preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil to enhance flavor and prevent sticking.
- Cook the Chicken: Place the chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is thoroughly cooked.
- Rest and Slice: Remove the chicken from the grill and let it rest for 5 minutes to retain its juices before slicing into strips.
- Rinse Quinoa: Rinse the quinoa under cold running water using a fine mesh sieve to remove its natural coating, which can be bitter.
- Cook Quinoa: In a medium saucepan, combine rinsed quinoa with 2 cups of water and bring it to a boil over medium-high heat.
- Simmer: Lower the heat to a simmer, cover the pan, and cook the quinoa for 12-15 minutes until it has absorbed the water and is tender.
- Fluff and Cool: Remove the pan from heat, fluff the quinoa gently with a fork, and allow it to cool to room temperature.
- Prepare Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined and emulsified.
- Combine Salad Ingredients: In a large bowl, mix the cooled quinoa, grilled chicken slices, cherry tomatoes, diced cucumber, and sliced red onion thoroughly.
- Toss with Dressing: Drizzle the prepared vinaigrette over the salad and toss everything together to coat evenly.
- Garnish and Serve: Portion the salad into bowls, sprinkle with crumbled feta cheese if using, and garnish with fresh parsley for added flavor and color.
- Storage Option: Serve immediately for best taste or refrigerate the salad for meal prep. It keeps well chilled for up to 3 days.
Notes
- If you prefer, substitute feta with goat cheese or omit cheese to keep it dairy-free.
- Quinoa can be cooked in vegetable or chicken broth to add more flavor.
- This salad can be served warm or cold according to your preference.
- Try adding toasted nuts like almonds or walnuts for extra crunch.
- Leftovers store well in an airtight container for up to 3 days in the refrigerator.
