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.
This salad quickly became a favorite for my weekday lunches because it's both filling and refreshing.
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
- Step 1:
- 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.
- Step 2:
- While the quinoa cooks, season the chicken breasts with salt and pepper. Heat a grill pan or skillet over mediumhigh heat and lightly grease with oil. Cook the chicken for 56 minutes per side, until golden brown and cooked through. Let rest for 5 minutes, then slice or dice.
- Step 3:
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, salad greens, red onion, and carrots.
- Step 4:
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well blended.
- Step 5:
- Add the sliced chicken to the salad bowl. Pour the dressing over all ingredients and toss gently to combine.
- Step 6:
- Sprinkle with roasted almonds (or sunflower seeds) and pumpkin seeds for crunch. Garnish with fresh parsley or cilantro, if desired.
- Step 7:
- Serve immediately, or refrigerate for up to 2 days.
Save Making this salad reminds me of sharing fresh meals with my family on sunny weekends.
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 salad is a perfect balance of flavors and textures ready to be enjoyed any day of the week.
Recipe FAQ
- → How do I cook quinoa properly?
Rinse quinoa under cold water, then simmer in double the amount of water for about 15 minutes until absorbed. Fluff with a fork and let it cool before mixing.
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts are ideal. They grill quickly and remain tender, but rotisserie chicken can be used for convenience.
- → Can I substitute the crunchy toppings?
Yes, roasted almonds or sunflower seeds add texture, but you may also use toasted pumpkin seeds or other nuts depending on preference and allergies.
- → How should I store leftovers?
Keep refrigerated in an airtight container and consume within two days to maintain freshness and texture.
- → What dressing ingredients bring the most flavor?
Combining lemon juice, extra-virgin olive oil, Dijon mustard, honey, and garlic creates a balanced tangy and slightly sweet dressing that complements the ingredients well.