Grilled Chicken and Seasonal Green Salad with Quinoa
A refreshing and protein-packed salad featuring perfectly grilled chicken breast, fluffy quinoa, and a medley of fresh, crunchy summer vegetables, dressed with a tangy homemade balsamic vinaigrette.
Ingredients
- Chicken Breast160 g
- Quinoa140 g
- Cherry Tomato80 g
- Cucumber80 g
- Bell Pepper80 g
- Bell Pepper80 g
- Olive Oil15 ml
- Balsamic Vinegar10 ml
- Salt1 pinch
- Black Pepper1 pinch
- Mixed Greens100 g
- Dijon Mustard5 g
- Fresh Parsley5 g
Instructions
- 1Step 1
Pat the chicken breast dry and season generously with salt and black pepper. If desired, lightly brush with 2ml of the olive oil.
- 2Step 2
Heat a grill pan or outdoor grill over medium-high heat for 3-4 minutes.
- 3Step 3
Grill the chicken breast for 5-6 minutes per side, or until cooked through and internal temperature reaches 74°C (165°F). Remove from heat and let rest for 5 minutes, then slice into strips.
- 4Step 4
While chicken cooks, prepare the salad vegetables: Halve the cherry tomatoes, slice the cucumber, and thinly slice the bell pepper.
- 5Step 5
In a small bowl, whisk together the remaining 13ml olive oil, balsamic vinegar, Dijon mustard, and finely chopped fresh parsley. Season the vinaigrette with salt and black pepper to taste.
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