# What you'll need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup uncooked quinoa
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 large cucumber, diced
05 - 1 red bell pepper, diced
06 - 2 cups mixed salad greens
07 - 1/2 small red onion, thinly sliced
08 - 1/3 cup shredded carrots
→ Crunchy Toppings
09 - 1/3 cup roasted almonds or sunflower seeds, roughly chopped
10 - 1/3 cup toasted pumpkin seeds
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - Juice of 1 large lemon (about 3 tbsp)
13 - 1 tbsp Dijon mustard
14 - 1 tbsp honey
15 - 1 small garlic clove, minced
16 - 1/2 tsp sea salt
17 - 1/4 tsp freshly ground black pepper
→ Optional Garnish
18 - 2 tbsp fresh parsley or cilantro, chopped
# Directions:
01 - Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let cool.
02 - Season chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat and lightly coat with oil. Cook chicken for 5–6 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice or dice.
03 - In a large bowl, mix cooked quinoa, cherry tomatoes, cucumber, red bell pepper, salad greens, red onion, and shredded carrots.
04 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until smooth.
05 - Add sliced chicken to salad mixture. Pour dressing over all ingredients and toss gently to combine.
06 - Sprinkle roasted almonds or sunflower seeds and toasted pumpkin seeds over the salad. Garnish with fresh parsley or cilantro if desired.
07 - Serve immediately or refrigerate for up to 2 days for best freshness.
