Lemon Herb Chicken Quinoa Salad
Lemon Herb Chicken Quinoa Salad
This vibrant and satisfying protein salad combines tender grilled chicken breast, fluffy quinoa, and a medley of fresh vegetables including crisp cucumber, juicy cherry tomatoes, and briny Kalamata olives. Dressed in a bright, zesty lemon-herb vinaigrette with fresh parsley and mint, this salad offers a refreshing and wholesome meal. It's an ideal choice for meal prep or a light yet filling lunch, providing a balanced profile of lean protein, complex carbohydrates, and essential nutrients. The delightful flavors and simple preparation make it a nourishing and energizing option for any time of the day.
- Preparation time
- 20 min
- Cooking time
- 25 min
- Total time
- 45 min
- Servings
- 4
Instructions
Preparation
- 1Cook quinoa according to package directions. Combine 1 cup quinoa with 2 cups water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Set aside to cool.
Cooking Chicken
- 1Season chicken breasts with half of the salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and nicely browned. Remove from heat, let it rest for a few minutes, then dice into bite-sized pieces.
Making Vinaigrette
- 1In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, and the rest of the salt and pepper. Stir in the chopped fresh parsley and mint.
Assembling the Salad
- 1In a large bowl, combine the cooled quinoa, diced grilled chicken, diced cucumber, halved cherry tomatoes, and halved Kalamata olives.
- 2Pour the lemon-herb vinaigrette over the salad. Toss gently to ensure all ingredients are well coated.
- 3Serve immediately or chill for later. This protein-rich salad is perfect for a satisfying meal any time.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 35 g
- Fat
- 26 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 35 g |
| Fat | 26 g |
| Carbs | 45 g |
Tips
- Cook quinoa ahead of time to save on prep. Store it in the fridge for up to three days, ensuring it's completely cooled before mixing into the salad.
- Ensure chicken is fully cooled before adding to the salad to prevent wilting of fresh vegetables. Resting the chicken keeps it juicy.