Description
This Grilled Chicken and Quinoa Salad Bowl is a healthy and flavorful meal that combines tender grilled chicken breasts with fluffy quinoa, fresh vegetables, and a tangy homemade vinaigrette. Perfect for a quick lunch or dinner, this salad is both protein-packed and refreshing, making it ideal for meal prep or a light, satisfying meal.
Ingredients
Scale
Protein
- 2 chicken breasts, grilled and sliced
Grains
- 1 cup quinoa, cooked
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
Dairy (Optional)
- 1/4 cup feta cheese, crumbled (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Grill the Chicken: Preheat your grill to medium-high heat. Season the chicken breasts generously with salt, pepper, and a light drizzle of olive oil to enhance flavor and prevent sticking.
- Cook the Chicken: Place the chicken on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest and Slice: Remove the grilled chicken breasts from the grill and let them rest for 5 minutes to retain their juices before slicing them thinly.
- Cook the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water in a fine mesh sieve. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring it to a boil.
- Simmer the Quinoa: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 12-15 minutes until the quinoa has absorbed all the water and is tender.
- Fluff and Cool: Remove the pot from heat, fluff the quinoa with a fork to separate the grains, and set aside to cool to room temperature.
- Prepare the Vinaigrette: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, salt, and pepper to taste, creating a bright and tangy dressing.
- Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, sliced grilled chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Toss with Dressing: Drizzle the vinaigrette over the salad ingredients and toss gently to coat everything evenly with the flavorful dressing.
- Garnish and Serve: Divide the salad into serving bowls, sprinkle with crumbled feta cheese if desired, and garnish with fresh parsley to add a pop of color and freshness.
- Storage Option: Serve immediately or store in the refrigerator for up to 2 days, making it an excellent choice for meal prep.
Notes
- You can substitute chicken breasts with grilled tofu or chickpeas for a vegetarian version.
- Feel free to add other fresh herbs like mint or basil for extra flavor.
- To make it gluten-free, ensure the Dijon mustard used does not contain gluten.
- This salad tastes great served chilled or at room temperature.
- For added crunch, consider topping with toasted nuts or seeds.
