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.
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
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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.
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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.
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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.
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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.
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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.
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6
Drizzle the dressing over the salad and toss gently. Divide among plates, top with sliced chicken, and serve.