Salads
Grilled Chicken & Quinoa Power Salad
Ingredients
- For the Salad: 1 cup cooked quinoa (cooled; tricolor recommended)
- 2 cups baby spinach and arugula blend
- ½ avocado, sliced or diced
- ½ cup cherry tomatoes, halved
- ¼ cucumber, thinly sliced
- 2 tablespoons red onion, thinly sliced
- 2 tablespoons fresh parsley or basil, chopped
- Garnish: 2 tablespoons feta cheese shaved almonds for crunch
- For the Grilled Chicken: 1 boneless, skinless chicken breast
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Optional: pinch of paprika or cumin for extra flavor
- For the Lemon-Shallot Vinaigrette: 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or allulose
- 1 teaspoon finely minced shallot
- Salt & pepper, to taste
Directions
- 1
Cook the Quinoa: Rinse quinoa well. Cook according to package directions, fluff, and let cool.
- 2
Season & Grill the Chicken: In a small bowl add the garlic powder, salt, pepper, and optional spices. Rub chicken with olive oil and season with the spice blend. Grill or pan-sear until fully cooked. Let rest, then slice.
- 3
Make the Vinaigrette: Whisk together lemon juice, olive oil, Dijon, honey or allulose, and minced shallot. Add salt and pepper to taste.
- 4
Assemble the Salad: In serving bowl, layer greens, quinoa, veggies, and avocado. Top with sliced chicken.
- 5
Finish & Serve: Drizzle with vinaigrette. Garnish with herbs, feta, almonds.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
