%20(1).png){kind=logo}
From
2
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.
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
Cook the Quinoa:
Rinse quinoa well. Cook according to package directions, fluff, and let cool. 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. 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 & Serve:
Drizzle with vinaigrette. Garnish with herbs, feta, almonds.
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
USD
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.
