Vivian Pearson
CSMS Magazine
Looking for a delicious and nutritious meal that’s both satisfying and healthy? Look no further than this Grilled Chicken and Quinoa Salad with Mixed Greens recipe. Packed with protein, fiber, and vibrant flavors, this salad is sure to become a favorite in your household. Perfect for lunch or dinner, it’s easy to prepare and can be customized to suit your taste preferences. Let’s dive into the recipe!
Ingredients
For the salad
1 cup quinoa, rinsed.
2 cups water or chicken broth
2 boneless, skinless chicken breasts
Salt and pepper, to taste
6 cups mixed greens (such as spinach, arugula, and kale)
1 cup cherry tomatoes, halved.
1 cucumber, diced.
1 bell pepper, diced.
1/4 cup red onion thinly sliced.
1/2 cup crumbled feta cheese (optional)
1/4 cup chopped fresh herbs (such as parsley, basil, or cilantro)
For the dressing
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Cook the quinoa: In a medium saucepan, combine the quinoa and water or chicken broth. Bring to a boil, then reduce the heat to low and simmer, covered, for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool slightly.
Grill the chicken: Season the chicken breasts with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove it from the grill and let it rest for a few minutes before slicing it thinly.
Prepare the salad: In a large mixing bowl, combine the cooked quinoa, mixed greens, cherry tomatoes, cucumber, bell pepper, and red onion. Toss gently to combine.
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
Assemble the salad: Add the sliced grilled chicken to the salad bowl. Drizzle the dressing over the salad and toss gently to coat everything evenly.
Serve: Divide the salad among serving plates or bowls. Sprinkle crumbled feta cheese and chopped fresh herbs on top, if desired. Serve immediately and enjoy!
Also, see: Keep eating vegetables for a healthy heart
Note: Vivian Pearson is our newest collaborator.
