This Grilled Chicken and Quinoa Salad with Lemon Herb Dressing is a vibrant and protein-packed meal that’s perfect for a healthy and satisfying lunch or dinner. Enjoy!
This recipe features lean, grilled chicken as its primary protein source. Chicken is a great lean protein that supports muscle development and helps keep you feeling full and satisfied. The combination of chicken and quinoa provides a well-rounded nutritional profile. Quinoa is a whole grain that offers a complete source of plant-based protein, dietary fiber, and essential vitamins and minerals. Quinoa is relatively low in carbohydrates compared to many other grains, making it suitable for low-carb diets. It also contains dietary fiber, aiding in digestion and keeping blood sugar levels stable. The salad is loaded with fresh and colorful vegetables like cherry tomatoes, cucumber, red onion, and herbs. These veggies provide essential vitamins, minerals, antioxidants, and dietary fiber, contributing to overall health and well-being.
This recipe is incredibly versatile. You can customize it by adding other vegetables, such as bell peppers or avocados, and adjust the dressing to your taste. It’s suitable for various dietary preferences. With its high protein content and balanced nutrients, this dish can aid in weight management by helping you feel full and satisfied for longer, reducing the likelihood of unhealthy snacking. Despite being a healthy and wholesome meal, this recipe is easy to prepare and doesn’t require hours in the kitchen.
Ingredients:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed and drained
- 2 cups water or chicken broth (for cooking quinoa)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- Salt and pepper, to taste
For the Lemon Herb Dressing:
- 1/4 cup fresh lemon juice (approximately 2 lemons)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or your preferred sweetener)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
Instructions for Grilled Chicken and Quinoa Salad with Lemon Herb Dressing:
For the Salad:
- Prepare the Quinoa:
- In a medium saucepan, bring 2 cups of water (or chicken broth) to a boil. Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat, fluff with a fork, and let it cool.
- Grill the Chicken:
- Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Grill for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from the grill and let it rest for a few minutes before slicing it into strips.
- Assemble the Salad:
- In a large bowl, combine the cooked and cooled quinoa, halved cherry tomatoes, diced cucumber, finely chopped red onion, fresh parsley, and chopped mint. Toss gently to mix the ingredients.
For the Lemon Herb Dressing:
- Whisk Together Ingredients:
- In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, minced garlic, Dijon mustard, honey, fresh thyme leaves, salt, and pepper until well combined.
- Dress the Salad:
- Pour the lemon herb dressing over the salad and toss to coat the ingredients evenly.
- Serve:
- Divide the quinoa salad among plates or bowls, and top each portion with the sliced grilled chicken. Drizzle any remaining dressing over the chicken. Garnish with additional herbs if desired.