Description
A nutritious and flavorful Grilled Chicken and Quinoa Salad Bowl featuring tender grilled chicken, fluffy quinoa, fresh vegetables, and a tangy homemade vinaigrette, perfect for a healthy lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 2 chicken breasts, grilled and sliced
- 1 cup quinoa, cooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley, for garnish
Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Grill the Chicken: Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil to enhance flavor and prevent sticking.
- Cook the Chicken: Grill the chicken for about 6-8 minutes per side, or until fully cooked with an internal temperature of 165°F (74°C), ensuring the meat is juicy and safe to eat.
- Rest and Slice: Remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, making the chicken tender. Then slice it into strips.
- Prepare the Quinoa: Rinse 1 cup of quinoa under cold water using a fine-mesh strainer to remove its natural bitterness.
- Cook the Quinoa: Add rinsed quinoa and 2 cups of water into a medium saucepan. Bring to a boil over medium-high heat.
- Simmer: Once boiling, reduce heat to low, cover, and let it simmer for 12-15 minutes until the quinoa has absorbed all the water.
- Fluff and Cool: Remove from heat, fluff the quinoa gently with a fork, and allow it to cool to room temperature.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create a bright and flavorful dressing.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, grilled chicken slices, cherry tomatoes, cucumber, and red onion for a colorful mix.
- Toss with Vinaigrette: Drizzle the prepared vinaigrette over the salad ingredients and toss gently to coat everything evenly.
- Garnish and Serve: Divide the salad into serving bowls and top with crumbled feta cheese and fresh parsley for added flavor and presentation.
- Storage: Serve immediately or refrigerate for meal prep. The salad stays fresh and delicious for up to 2 days.
Notes
- To check doneness of chicken, use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
- Quinoa can be cooked ahead of time and refrigerated to save prep time.
- Feta cheese is optional and can be omitted for a lighter or dairy-free option.
- This salad can be served cold or at room temperature.
- For extra flavor, add avocado slices or toasted nuts.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 days.
