Chicken & Quinoa Salad with Spring Greens & Lemon-Herb Vinaigrette
A vibrant and nutritious salad featuring grilled chicken breast, hearty quinoa, crisp spring greens, and seasonal vegetables, all tossed in a bright lemon-herb vinaigrette.
Ingredients
- Chicken Breast225 g
- Quinoa150 g
- Cherry Tomato75 g
- Cucumber50 g
- Spring Onion0.5 stalk
- Olive Oil5 ml
- Lemon Juice15 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Mixed Spring Greens75 g
- Radish25 g
- Fresh Parsley5 g
Instructions
- 1Step 1
If quinoa is not pre-cooked, prepare it as per package instructions (typically 1 part quinoa to 2 parts water, simmer for 15 minutes). Fluff with a fork and let cool.
- 2Step 2
Pat chicken breasts dry and season with salt and pepper. Heat a grill pan or large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 74°C (165°F). Remove from pan and let rest for a few minutes, then slice into bite-sized pieces.
- 3Step 3
While chicken cooks, wash and prepare the vegetables: halve cherry tomatoes, slice cucumber, thinly slice radishes, and finely chop spring onion and fresh parsley.
- 4Step 4
In a small bowl, whisk together olive oil, lemon juice, chopped fresh parsley, salt, and pepper to make the vinaigrette.
- 5Step 5
In a large salad bowl, combine mixed spring greens, cooked quinoa, sliced chicken, cherry tomatoes, cucumber, radishes, and spring onion.
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