Chicken Salad with Quinoa

Lunch or dinner will be a breeze with this Chicken Salad. This salad is full of nutrients and lean proteins from the chicken and Quinoa. This salad is balanced and delicious, thanks to the zesty dressing.

Ingredients for 4 servings:

• For the Chicken
  • 2 skinless and boneless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1/2 tsp of paprika
  • Taste salt and pepper
• Salad:
  • The amount of cooked quinoa should be 1 cup (about 1/2 cup of dry quinoa).
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup diced bell peppers (any colour).
  • 1 avocado, diced
  • Half a red onion thinly sliced
  • Mix greens: 2 cups (such as spinach, arugula or lettuce).
• Dressings:
  • 3 tbsp olive oil
  • Freshly squeezed lemon juice, 2 tablespoons
  • 1 tbsp Dijon mustard
  • A sweetening agent can be added to the recipe, such as honey or maple syrup.
  • Taste salt and pepper
  • Oregano dried 1 tsp (optional).

Instructions Chicken Salad with Quinoa:

1. How to cook Quinoa
   • To remove bitterness, rinse the Quinoa in cold water.
   • Combine 1 cup of Quinoa in a medium-sized saucepan with 2 cups of water (or broth if you want to add extra flavour). Bring to a rolling boil.
   • Reduce the heat, cover and simmer the Quinoa for 15 minutes or until it is tender and all the water has been absorbed. Let it cool for five minutes, covered. Set aside and cool. Fluff the rice with a fork.
2. Prepare the chicken:
   • During the quinoa’s cooking process, sprinkle chicken with olive oil and season it with garlic powder, onion, paprika, salt, and pepper.
   • Grill pan or skillet on medium heat. Once the chicken is cooked, grill it for 6-7 minutes on each side.
   • After cooking, remove the chicken from the heat and allow it to rest for a couple of minutes before cutting into cubes or thin strips.
3. Dress the dressing:
   • In a small mixing bowl, combine the olive oil with the lemon juice, Dijon Mustard, honey (if you are using it), salt, pepper and oregano.
4. Assemble your salad:
   • Combine the cooked Quinoa with the cucumber, cherry tomato, bell pepper, avocado, red onions, and mixed greens in a large bowl.
   • Add the chicken slices on top.
   • Dressing: Drizzle dressing over salad and gently toss to coat.
5. Serve:
   • Serve right away for a satisfying and fresh meal, or store in airtight containers to prepare meals. Room temperature or cold salads are both acceptable.

Tips:

• Meal Prep This salad can be stored in the refrigerator for up to four days. It is a good option for meal preparation. Salads should be kept separate from dressings to ensure freshness.  Drizzle it just before serving.
• Add more vegetables: You can add cucumbers, carrots, and olives to the mix for texture and flavour.
• Protein Variations: If you want a different source of protein, swap the chicken with grilled shrimp, chickpeas, tofu or chickpeas.

Why You Will Love This Recipe

• Light and refreshing: This salad contains a lot of fresh vegetables and protein. A tasty and healthy meal, it’s perfect for the whole family.
• It’s quick and easy to make. This is a good choice for weeknights that are busy or meal preparation.
• Customizable: You can customize the salad to your liking by adding your favourite vegetables or toppings.

Enjoy this delicious, nutritious meal at any time!