Chicken & Quinoa Salad with Roasted Asparagus
A wholesome and satisfying salad featuring lean chicken breast, fluffy quinoa, tender roasted asparagus, and crisp vegetables, all tossed in a light lemon-herb vinaigrette.
Ingredients
- Chicken Breast150 g
- Quinoa50 g
- Cherry Tomato50 g
- Cucumber50 g
- Olive Oil11.3 ml
- Lemon Juice15 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Asparagus100 g
- Fresh Parsley5 g
Instructions
- 1Step 1
Step 1: Rinse quinoa thoroughly. Combine quinoa with 200ml water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
- 2Step 2
Step 2: While quinoa cooks, dice chicken breast into bite-sized pieces. Trim woody ends off asparagus and cut into 2-inch pieces. Halve cherry tomatoes and slice cucumber.
- 3Step 3
Step 3: Heat 1 tbsp (15ml) olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken.
- 4Step 4
Step 4: Add remaining 0.5 tbsp (7.5ml) olive oil to the skillet. Add asparagus and sauté for 3-4 minutes until tender-crisp. Season chicken and asparagus with salt and pepper.
- 5Step 5
Step 5: In a large bowl, combine cooked quinoa, chicken, asparagus, cherry tomatoes, and cucumber. Whisk lemon juice, remaining olive oil, chopped fresh parsley, salt, and pepper for the dressing. Pour over the salad and toss to combine. Serve warm or at room temperature.
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