This hearty and nutritious chicken and quinoa salad is a delicious and satisfying meal that’s perfect for a weeknight dinner. The tender grilled chicken is paired with a colorful mix of quinoa, roasted vegetables, and crunchy croutons, all tossed in a flavorful dressing. This salad is packed with protein, fiber, and vitamins, making it a healthy and delicious option.
Recipe of Chicken and Quinoa Salad
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup quinoa, cooked
- 1 sweet potato, cubed
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup croutons
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Prepare the chicken: Season the chicken breasts with salt and pepper. Grill or pan-sear until cooked through and slightly charred. Let cool and slice into strips.
- Roast the sweet potato: Toss the sweet potato cubes with a little olive oil and salt. Roast in a preheated oven at 400°F (200°C) until tender and slightly browned.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooked quinoa, roasted sweet potato, red bell pepper, cherry tomatoes, pumpkin seeds, sunflower seeds, and croutons. Pour the dressing over the salad and toss to coat.
- Add the chicken: Add the sliced chicken to the salad and toss gently to combine.
- Serve: Serve immediately or refrigerate until ready to serve.
Tips for the Perfect Chicken and Quinoa Salad
- Quinoa Preparation: Rinse quinoa before cooking to remove its natural coating, which can make it taste bitter.
- Chicken Variations: For a time-saver, use rotisserie chicken or leftover cooked chicken.
- Vegetable Customization: Feel free to add or substitute vegetables based on your preferences or what’s in season.
- Make-Ahead Option: Cook the quinoa and chicken in advance and store in the refrigerator for quick assembly later.
- Texture Balance: The sliced almonds add a nice crunch, but you can substitute with other nuts or seeds like pumpkin seeds or walnuts.
Nutritional Benefits
- Quinoa: Complete protein, fiber, and various minerals
- Chicken: Lean protein source
- Mixed Greens: Vitamins A, C, K, and folate
- Vegetables: Fiber, vitamins, and antioxidants
- Olive Oil: Healthy fats and anti-inflammatory properties
Variations
- Mediterranean Style: Add Kalamata olives and sun-dried tomatoes.
- Southwest Flavor: Include black beans, corn, and a lime-cilantro dressing.
- Asian Fusion: Mix in edamame and mandarin oranges, and use a sesame-ginger dressing.
- Vegetarian Option: Replace chicken with grilled tofu or chickpeas.
Storage and Meal Prep
- Store undressed salad components separately in airtight containers in the refrigerator for up to 3 days.
- For meal prep, divide ingredients into individual containers, keeping dressing separate until ready to eat.
- Dressed salad can be stored for up to 24 hours, though the greens may wilt slightly.
This Chicken and Quinoa Salad is more than just a meal; it’s a celebration of wholesome ingredients coming together to create a dish that’s as nutritious as it is delicious. Perfect for busy weeknights, meal prep, or even as an impressive lunch to share with friends, this salad offers a balanced combination of proteins, carbs, and vegetables. Its versatility allows for endless variations, ensuring you’ll never get bored. By mastering this recipe, you’re adding a healthy, adaptable, and satisfying dish to your culinary repertoire. Enjoy the fresh flavors and the energy this nutrient-packed salad provides!
This chicken and quinoa salad is a delicious and nutritious meal that is perfect for a weeknight dinner. The combination of flavors and textures is sure to please your taste buds. This salad is also packed with protein and fiber, making it a healthy and satisfying option. Enjoy!
