Grilled Chicken & Summer Quinoa Salad
A refreshing and protein-packed salad featuring tender grilled chicken, fluffy quinoa, and a medley of August's freshest vegetables like corn, bell peppers, and cherry tomatoes, all tossed in a light vinaigrette.
Ingredients
- Chicken Breast180 g
- Quinoa30 g
- Bell Pepper75 g
- Cherry Tomato50 g
- Bell Pepper75 g
- Olive Oil15 ml
- Apple Cider Vinegar5 ml
- Salt1 pinch
- Black Pepper1 pinch
- Mixed Greens100 g
- Corn75 g
- Dijon Mustard5 g
Instructions
- 1Step 1
Rinse quinoa under cold water. Combine quinoa with 60ml of 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.
- 2Step 2
While quinoa cooks, season chicken breast with salt and pepper. Heat a grill pan or skillet over medium-high heat. Grill chicken for 4-5 minutes per side, or until cooked through. Let rest, then slice.
- 3Step 3
Dice the bell pepper and halve the cherry tomatoes. If using fresh corn, carefully cut the kernels off the cob.
- 4Step 4
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, a pinch of salt, and black pepper for the dressing.
- 5Step 5
In a large bowl, combine cooked quinoa, mixed greens, corn, bell pepper, and cherry tomatoes. Top with sliced grilled chicken.
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