Quinoa and chicken salad
This Quinoa and Chicken Salad is a delicious and healthy dish that is perfect for lunch or dinner. It's packed with protein and fiber from the quinoa and chicken, as well as a variety of vegetables. This recipe is gluten-free and dairy-free, making it suitable for those with dietary restrictions. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains Dairy Allergy, Nut Allergy
Nutrition Facts
Per serving
Energy
481 kcal
Protein
29 g
Carbs
59 g
Fat
12 g
Fiber
18 g
Ingredients
Quinoa
100 gms (100g)
Chicken, poultry, breast, skinless
70 gms (70g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Capsicum, red
1 small katori (25g)
CUCUMBER
1 small katori (25g)
Parsley
1 tbsp (15g)
Lemon, juice
1 tbsp (15g)
Garlic, small clove
2 gms (4g)
Instructions
Cooking Steps
Season the chicken breasts with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side or until cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before slicing them into strips or cubes.
In a small bowl, whisk together the extra-virgin olive oil, lemon juice (or red wine vinegar), minced garlic, salt, and pepper. Taste and adjust the seasoning as needed.
In a large mixing bowl, combine the boiled and cooled quinoa, diced red bell pepper, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley or cilantro.
Add the sliced or cubed cooked chicken to the salad.
Drizzle the dressing over the salad ingredients.
Use salad tongs or clean hands to gently toss everything together until the salad is evenly coated with the dressing.
Plate the salad onto individual serving dishes or a large platter.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.