Chicken Quinoa Salad
Elevate your lunchtime routine with this vibrant and protein-packed Chicken Quinoa Salad! This wholesome recipe combines fluffy, nutrient-rich quinoa with tender, perfectly seasoned chicken breast, crisp cucumbers, juicy cherry tomatoes, and aromatic parsley for a medley of fresh flavors and textures. Tossed in a zesty homemade lemon-garlic dressing, this salad is as refreshing as it is satisfying. Ready in just 40 minutes, it’s perfect for meal prep, busy weeknight dinners, or a healthy, gluten-free lunch option. Serve this colorful salad as a light meal on its own or pair it with your favorite crusty bread for a hearty addition.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 pieces Chicken breast
- 2 cups Water
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 unit Garlic clove, minced
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the quinoa under cold water to remove any bitterness.
Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until all the water is absorbed. Fluff with a fork and set aside to cool.
While the quinoa is cooking, season the chicken breasts with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.
Prepare the dressing by whisking together 1 tablespoon of olive oil, lemon juice, minced garlic, the remaining salt (0.5 teaspoons), and black pepper (0.25 teaspoons) in a small bowl.
In a large mixing bowl, combine the cooked and cooled quinoa, sliced chicken, cherry tomatoes, cucumber, red onion, and parsley.
Pour the dressing over the salad and toss to coat everything evenly.
Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to 3 days.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.7 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
