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Fresh, vibrant, and packed with flavor ' this Grilled Chicken & Quinoa Power Salad is one of the easiest ways to nourish your body with whole foods. Perfect for meal prep, post-workout fuel, or a light dinner that doesn't skimp on protein or texture. This salad is inspired by the Cheesecake Factory's SkinnyLicious menu ' but made fresher, cleaner, and better for your everyday lifestyle.
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For the Salad:1 cup cooked quinoa (cooled; tricolor recommended)2 cups baby spinach and arugula blend½ avocado, sliced or diced½ cup cherry tomatoes, halved¼ cucumber, thinly sliced2 tablespoons red onion, thinly sliced2 tablespoons fresh parsley or basil, chopped Garnish:2 tablespoons feta cheeseshaved almonds for crunch For the Grilled Chicken:1 boneless, skinless chicken breast1 teaspoon olive oil¼ teaspoon garlic powder¼ teaspoon kosher salt⅛ teaspoon black pepperOptional: pinch of paprika or cumin for extra flavor For the Lemon-Shallot Vinaigrette:2 tablespoons extra virgin olive oil2 tablespoons fresh lemon juice1 teaspoon Dijon mustard½ teaspoon honey or allulose1 teaspoon finely minced shallotSalt and pepper, to taste Cook the Quinoa:
Rinse quinoa well. Cook according to package directions, fluff, and let cool.Season and 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. Make the Vinaigrette:
Whisk together lemon juice, olive oil, Dijon, honey or allulose, and minced shallot. Add salt and pepper to taste. Assemble the Salad:
In serving bowl, layer greens, quinoa, veggies, and avocado. Top with sliced chicken. Finish and Serve:
Drizzle with vinaigrette. Garnish with herbs, feta, almonds.
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