Chicken & Asparagus Salad with Quinoa and Lemon-Herb Vinaigrette
A vibrant and nutritious salad featuring tender chicken breast, seasonal asparagus, and fluffy quinoa, all tossed in a zesty lemon-herb dressing.
Ingredients
- Chicken Breast160 g
- Quinoa75 g
- Cherry Tomatoes50 g
- Cucumber50 g
- Olive Oil14 ml
- Lemon Juice10 ml
- Asparagus75 g
- Mixed Greens50 g
- Dijon Mustard5 g
- Fresh Dill2.5 g
Instructions
- 1Step 1
Cook quinoa according to package instructions (typically 1 part quinoa to 2 parts water, simmer for 15 minutes). Set aside.
- 2Step 2
While quinoa cooks, trim the woody ends off the asparagus. Bring a small pot of salted water to a boil, add asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain well.
- 3Step 3
Pat chicken breasts dry. Season with salt and pepper. Heat a large skillet over medium-high heat with a tablespoon of olive oil. Sear chicken for 4-6 minutes per side, until cooked through and golden. Remove from skillet, let rest, then slice or dice.
- 4Step 4
In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, chopped fresh dill, salt, and pepper to create the vinaigrette.
- 5Step 5
In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, radishes, blanched asparagus, and cooked quinoa. Add the sliced chicken.
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