Save A vibrant, protein-packed salad featuring juicy chicken, fluffy quinoa, crisp vegetables, and a tangy lemon dressing—perfect for a healthy lunch or light dinner.
This salad quickly became a favorite in my house for its bright flavors and easy prep.
Ingredients
- Proteins: 2 large boneless skinless chicken breasts, 1 cup (180 g) uncooked quinoa
- Vegetables: 1 cup (150 g) cherry tomatoes halved, 1 large cucumber diced, 1 red bell pepper diced, 2 cups (60 g) mixed salad greens, 1/2 small red onion thinly sliced, 1/3 cup (30 g) shredded carrots
- Crunchy Toppings: 1/3 cup (45 g) roasted almonds or sunflower seeds roughly chopped, 1/3 cup (30 g) toasted pumpkin seeds
- Dressing: 1/4 cup (60 ml) extra-virgin olive oil, Juice of 1 large lemon (about 3 tbsp), 1 tbsp Dijon mustard, 1 tbsp honey, 1 small garlic clove minced, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
- Optional Garnish: 2 tbsp fresh parsley or cilantro chopped
Instructions
- Step 1:
- Rinse the quinoa under cold water. In a medium saucepan combine quinoa with 2 cups (480 ml) water. Bring to a boil reduce heat cover and simmer for 15 minutes or until water is absorbed. Remove from heat fluff with a fork and let cool.
- Step 2:
- While the quinoa cooks season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat and lightly grease with oil. Cook the chicken for 5 6 minutes per side until golden brown and cooked through. Let rest for 5 minutes then slice or dice.
- Step 3:
- In a large bowl combine the cooked quinoa cherry tomatoes cucumber bell pepper salad greens red onion and carrots.
- Step 4:
- In a small bowl or jar whisk together olive oil lemon juice Dijon mustard honey minced garlic salt and pepper until well blended.
- Step 5:
- Add the sliced chicken to the salad bowl. Pour the dressing over all ingredients and toss gently to combine.
- Step 6:
- Sprinkle with roasted almonds (or sunflower seeds) and pumpkin seeds for crunch. Garnish with fresh parsley or cilantro if desired.
- Step 7:
- Serve immediately or refrigerate for up to 2 days.
Save This recipe always brings my family to the table eager to share stories and enjoy a wholesome meal together.
Notes
Substitute rotisserie chicken for a quicker option For extra flavor add crumbled feta or goat cheese Try adding avocado or swap in other crunchy vegetables like radishes or snap peas Pair with a crisp Sauvignon Blanc or sparkling water with lemon
Required Tools
Medium saucepan Grill pan or skillet Large mixing bowl Small bowl or jar (for dressing) Chefs knife Cutting board
Allergen Information
Contains Nuts (if using almonds) Mustard Gluten-free Double-check packaged ingredients for gluten or allergen traces
Save This salad is best served fresh but can be refrigerated for up to two days without losing texture.
Recipe Q&A
- → Can I use rotisserie chicken instead of cooking fresh chicken breasts?
Yes, rotisserie chicken works well for a quicker preparation while maintaining great flavor and texture.
- → How do I make the quinoa fluffy and light?
Rinse quinoa thoroughly before cooking. Simmer it in water until absorbed, then fluff with a fork and let it cool to maintain texture.
- → What are good alternatives to the crunchy nuts and seeds?
Sunflower seeds or toasted pumpkin seeds offer excellent crunch. You can also try chopped walnuts or pecans if preferred.
- → Can this salad be prepared ahead of time?
It can be made in advance but add crunchy toppings just before serving to keep their texture.
- → What dressing enhances the flavors best?
A tangy mix of lemon juice, Dijon mustard, honey, garlic, olive oil, salt, and pepper balances the fresh ingredients beautifully.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but always check packaged items for traces if sensitive.