Grilled Chicken and Quinoa Power Salad

Name: Grilled Chicken and Quinoa Power Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts, pounded even; 1 cup white or tri-color quinoa, rinsed; 2 cups water; 1 cup cherry tomatoes, halved; 1 English cucumber, diced; 1/2 red onion, thinly sliced; 2 cups baby spinach; 6 tbsp extra-virgin olive oil; 4 tbsp fresh lemon juice; 2 tsp Dijon mustard; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper, freshly ground

A hearty American power salad layered with herb-marinated grilled chicken, fluffy quinoa, roasted cherry tomatoes, cucumber, and a bright lemon-herb vinaigrette.

45 minEasyServes 4420 cal/serving

AmericanSaladGrill and StovetopHigh ProteinMediterraneanHigh FiberGluten-FreeDairy-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb boneless skinless chicken breasts, pounded even
1 cup white or tri-color quinoa, rinsed
2 cups water
1 cup cherry tomatoes, halved
1 English cucumber, diced
1/2 red onion, thinly sliced
2 cups baby spinach
6 tbsp extra-virgin olive oil
4 tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp black pepper, freshly ground

Instructions

1

Cook 1 cup rinsed white or tri-color quinoa: combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until all water is absorbed. Remove from heat, fluff with a fork, and spread on a plate to cool.
2

In a small bowl, whisk together half of the 6 tbsp extra-virgin olive oil, half of the 4 tbsp fresh lemon juice, 1/2 tsp garlic powder, 1/2 tsp dried oregano, and a pinch each of 3/4 tsp salt and 1/2 tsp freshly ground black pepper to make the marinade. Coat the 1 lb pounded even boneless skinless chicken breasts and let sit for at least 10 minutes.
3

Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side until cooked through, reaching an internal temperature of 165°F (74°C). Let rest for 5 minutes, then slice against the grain.
4

Make the dressing: whisk together the remaining olive oil, remaining lemon juice, 2 tsp Dijon mustard, and a pinch each of salt and pepper.
5

In a large bowl, combine the cooled white or tri-color quinoa, 2 cups baby spinach, 1 cup halved cherry tomatoes, 1 diced English cucumber, and 1/2 thinly sliced red onion.
6

Drizzle the dressing over the salad and toss gently. Divide among plates, top with sliced chicken, and serve.

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Questions

What is Grilled Chicken and Quinoa Power Salad?

A hearty American power salad layered with herb-marinated grilled chicken, fluffy quinoa, roasted cherry tomatoes, cucumber, and a bright lemon-herb vinaigrette. This reference files it under American salad: cooked on the grill and on the stovetop, rated easy and about 45 minutes start to finish.

How much time should I plan for Grilled Chicken and Quinoa Power Salad?

As written, 45 minutes: 20 of prep and 25 of cooking. The longest single stretch is step 1 (15 minutes): "Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until all water is absorbed."

What internal temperature should Grilled Chicken and Quinoa Power Salad reach?

For Grilled Chicken and Quinoa Power Salad, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Why rest the meat in Grilled Chicken and Quinoa Power Salad?

Step 3 reads: "Let rest for 5 minutes, then slice against the grain." Heat drives the juices toward the center. The rest in step 3 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of Dijon mustard in Grilled Chicken and Quinoa Power Salad?

The entry for Grilled Chicken and Quinoa Power Salad calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I use chicken thighs instead of chicken breasts in Grilled Chicken and Quinoa Power Salad?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Grilled Chicken and Quinoa Power Salad uses 1 lb boneless skinless chicken breasts, pounded even.

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