Ingredients
4 cups cooked grilled chicken breast (approx 2 whole breasts)
2 cups uncooked quinoa
1 medium english cucumber, diced
1 pint cherry tomatoes, halved
1/4 cup red onion, finely chopped
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp grated lemon zest
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint (optional)
1 tsp salt (or to taste)
1/2 tsp black pepper
Instructions
Rinse quinoa under cold water. Cook in 4 cups water (1:2 ratio) in a pot. Bring to boil, reduce heat, cover, and simmer 15 minutes until fluffy and water is absorbed
While quinoa cooks, grill chicken breasts over medium heat until 165°F internal temperature. Let cool, then slice into 1/2″ strips
Dice cucumber and red onion; halve cherry tomatoes
In a bowl, whisk dressing: combine olive oil, lemon juice, zest, herbs, salt, and pepper
Once ingredients are ready, combine all into a large bowl with dressing. Toss to coat evenly
Chill salad for 1 hour before serving to allow flavors to meld
Notes
Allow chicken to rest 5 minutes before slicing to preserve moisture
For make-ahead meals, store components separately and mix at serving time
Salad keeps in airtight container for 3-4 days in fridge
Optional garnishes: avocado slices, crumbled feta, or toasted nuts
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling & Chilling
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg