Grilled Chicken and Quinoa Salad
A light and satisfying grilled chicken and quinoa salad that is not only delicious but also a perfect addition to your weight loss journey.
Equipment
- 1 Grill or stovetop grill pan
- 1 Medium saucepan
- 1 Mixing bowl
- 1 Whisk
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 pound boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp paprika
- 1 tbsp garlic powder
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 3 tbsp olive oil For the Dressing
- 2 tbsp balsamic vinegar For the Dressing
- 1 tbsp Dijon mustard For the Dressing
- 1 tbsp honey For the Dressing
- Salt and pepper to taste For the Dressing
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and set aside to cool.Preheat the grill or grill pan over medium-high heat.In a small bowl, mix olive oil, salt, pepper, paprika, and garlic powder. Brush the chicken breasts with the mixture.Grill the chicken for about 6-8 minutes per side or until fully cooked. Let it rest for a few minutes before slicing.In a large mixing bowl, combine the cooked quinoa, salad greens, cherry tomatoes, cucumber, red onion, and sliced grilled chicken.In a separate small bowl, whisk together the dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.Pour the dressing over the salad and toss until well combined.Sprinkle crumbled feta cheese over the top before serving.
Notes
- Feel free to customize the salad with your favorite vegetables.
- For extra flavor, marinate the chicken in the olive oil and spice mixture for a few hours before grilling.
- This salad can be prepared ahead of time; just add the dressing right before serving for optimal freshness.