Salads
Grilled Chicken & Quinoa Power Salad
Serves 2 Prep 15 min Total 30 min
Ingredients
Scale:
- 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.
