Grilled Chicken & Quinoa Power Salad
This Grilled Chicken & Quinoa Power Salad is a vibrant, nutrient-dense meal featuring perfectly grilled chicken, fluffy quinoa, and a medley of fresh vegetables, all tossed in a zesty lemon-herb vinaigrette.
For 2 servings
**Cook the Quinoa**: Rinse quinoa thoroughly under cold water. In a small saucepan, combine rinsed quinoa and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork. Set aside to cool slightly.
**Prepare and Grill Chicken**: Pat chicken breasts dry with paper towels. Season both sides with 0.25 tsp salt and 0.25 tsp black pepper. Heat 1 tbsp olive oil in a grill pan or large skillet over medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from pan, let rest for 5 minutes, then slice against the grain into strips.
**Prepare Vegetables**: While chicken cooks, wash and chop all vegetables. In a large salad bowl, combine mixed leafy greens, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced bell pepper.
**Make the Lemon-Herb Vinaigrette**: In a small bowl or jar, whisk together 2 tbsp olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), chopped fresh parsley, dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper until well combined and emulsified.
**Assemble the Salad**: Add the slightly cooled, fluffy quinoa to the bowl with the prepared vegetables. Drizzle about half of the lemon-herb vinaigrette over the quinoa and vegetables. Toss gently to combine, ensuring everything is lightly coated.
**Serve**: Divide the salad mixture between two plates or bowls. Arrange the sliced grilled chicken on top of each salad. Drizzle with additional vinaigrette to taste, if desired, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Meal Prep Friendly**: Cook the quinoa and grill the chicken ahead of time. Store them separately from the vegetables and dressing, then assemble just before serving for the freshest taste.
- 2**Perfectly Cooked Chicken**: Don't overcrowd the pan when grilling chicken; cook in batches if necessary to ensure a good sear and even cooking. Resting the chicken after cooking keeps it juicy.
- 3**Rinse Quinoa**: Always rinse quinoa before cooking to remove saponins, a natural coating that can give it a bitter taste.
- 4**Customize Your Greens**: Feel free to use a single type of green like spinach, kale (massaged first), or arugula, or a spring mix for variety.
Adapt it for your goals.
Protein Swap
Substitute grilled shrimp, pan-seared salmon, or baked tofu for the chicken to vary the protein source.
Grain AlternativeGrain Alternative
Swap quinoa for farro, couscous, or brown rice for a different texture and nutritional profile.
Mediterranean TwistMediterranean Twist
Add crumbled feta cheese, Kalamata olives, and sun-dried tomatoes, and use fresh dill in the dressing for a Mediterranean-inspired flavor.
Why this is on our healthy list.
Complete Protein
Chicken breast provides lean, high-quality protein essential for muscle repair and growth, while quinoa is one of the few plant-based complete proteins.
Rich in Fiber
Quinoa and the abundance of fresh vegetables contribute significant dietary fiber, aiding digestion, promoting satiety, and helping regulate blood sugar levels.
Nutrient-Dense
Packed with vitamins, minerals, and antioxidants from the colorful array of vegetables and whole grains, supporting overall immune function and cellular health.
Frequently asked questions
Yes, you can cook the quinoa and grill the chicken up to 3 days in advance. Store them separately in airtight containers. Prepare the dressing and chop the vegetables just before serving for optimal freshness and texture.
