Grilled Chicken & Quinoa Salad with Mediterranean Dressing
A hearty and flavorful salad featuring tender grilled chicken breast, fluffy quinoa, and a medley of crisp seasonal vegetables, all tossed in a tangy lemon-herb olive oil dressing.
Ingredients
- Chicken Breast180 g
- Quinoa100 g
- Cucumber100 g
- Tomato100 g
- Bell Pepper75 g
- Red Onion25 g
- Bell Pepper75 g
- Olive Oil1 tbsp
- Lemon Juice1 tbsp
- Dried Oregano0.5 tsp
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Kalamata Olive20 g
- Dried Mint0.3 tsp
Instructions
- 1Step 1
Season chicken breast with salt and pepper. Grill or pan-fry for 6-8 minutes per side, or until cooked through. Let it rest, then slice or dice.
- 2Step 2
While chicken cooks, prepare the quinoa according to package directions (usually 1 part quinoa to 2 parts water, simmer for 15 minutes).
- 3Step 3
Dice cucumber, tomato, bell pepper, and red onion. Slice Kalamata olives.
- 4Step 4
In a small bowl, whisk together olive oil, lemon juice, dried oregano, dried mint, salt, and pepper to make the dressing.
- 5Step 5
Combine cooked quinoa, diced vegetables, and olives in a large bowl. Add the sliced chicken. Pour the dressing over the salad and toss gently to combine.
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