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.
I love making this salad when I want something quick yet satisfying. It's a favorite at family gatherings and always gets rave reviews.
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
- Cook Quinoa:
- 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.
- Prepare Chicken:
- 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 to 6 minutes per side, until golden brown and cooked through. Let rest for 5 minutes, then slice or dice.
- Combine Salad Ingredients:
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, salad greens, red onion, and carrots.
- Make Dressing:
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well blended.
- Assemble Salad:
- Add the sliced chicken to the salad bowl. Pour the dressing over all ingredients and toss gently to combine.
- Add Crunch and Garnish:
- Sprinkle with roasted almonds (or sunflower seeds) and pumpkin seeds for crunch. Garnish with fresh parsley or cilantro, if desired.
- Serve:
- Serve immediately, or refrigerate for up to 2 days.
Save This salad always reminds me of summer picnics with my family where everyone enjoys light and healthy food.
Required Tools
Medium saucepan, grill pan or skillet, large mixing bowl, small bowl or jar for dressing, chef's knife, cutting board
Allergen Information
Contains nuts if using almonds, mustard. Gluten-free. Double-check packaged ingredients for gluten or allergen traces.
Nutritional Information
Calories: 490. Total fat: 22 g. Carbohydrates: 36 g. Protein: 36 g per serving.
Save This salad is best served fresh but can be made ahead and refrigerated for a quick, nourishing meal.
Kitchen Guide
- → How is quinoa prepared for this dish?
Rinse quinoa thoroughly before cooking it in boiling water for about 15 minutes until fluffy and water is absorbed.
- → What adds crunch to this salad?
Roasted almonds, sunflower seeds, and toasted pumpkin seeds provide a delightful crunchy texture.
- → Can I substitute the chicken?
Yes, rotisserie chicken works well for a faster preparation without sacrificing flavor.
- → What dressing flavors are used?
A zesty blend of lemon juice, Dijon mustard, honey, garlic, and olive oil complements the ingredients perfectly.
- → Is this dish gluten-free?
Yes, naturally gluten-free, but check any packaged ingredients to avoid hidden gluten.