Description
This vibrant, high-protein salad combines tender grilled chicken with fluffy quinoa, crisp vegetables, and a bright lemon herb dressing. It’s the perfect refreshing and satisfying meal for any hot summer day.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup cooked quinoa, cooled
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 ripe avocado, diced
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- For the Lemon Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano (or 1 tbsp fresh)
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Grill the Chicken. Season chicken breasts with salt, pepper, and a pinch of dried oregano. Grill over medium-high heat for 6-8 minutes per side, or until cooked through. Let rest for 5 minutes, then dice or shred. Allow to cool completely.
- Step 2: Prepare Vegetables. In a large bowl, combine the cooked and cooled quinoa, chickpeas, diced red bell pepper, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
- Step 3: Make the Vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well emulsified. Taste and adjust seasoning as needed.
- Step 4: Combine. Add the cooled diced chicken, diced avocado, crumbled feta (if using), chopped fresh parsley, and chopped fresh mint to the bowl with the vegetables and quinoa.
- Step 5: Dress and Serve. Pour the vinaigrette over the salad ingredients. Gently toss until everything is evenly coated. Serve immediately for optimal freshness.
- Prep Time: 20 mins
- Cook Time: 15 mins