Description
A fresh and vibrant salad featuring juicy chicken, fluffy quinoa, and crisp vegetables tossed in a bright citrus dressing for a balanced and satisfying meal.
Ingredients
- 2 chicken breasts or thighs
- 1 cup quinoa
- 1/3 cup orange juice
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups mixed greens or spinach
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced (optional)
- 2 tbsp fresh parsley or cilantro, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook quinoa according to package instructions, then set aside to cool.
- Season chicken with salt, pepper, and a drizzle of olive oil. Cook in a pan or grill over medium heat until fully cooked, about 6–7 minutes per side. Let rest, then slice.
- In a small bowl, whisk together orange juice, lemon juice, olive oil, and minced garlic to make the dressing.
- In a large bowl, combine cooled quinoa, mixed greens, cucumber, cherry tomatoes, and fresh herbs.
- Add sliced chicken on top.
- Drizzle the citrus dressing over the salad and toss gently to combine.
- Top with avocado if using and serve immediately.
Notes
- Let quinoa cool completely to keep the salad fresh and crisp.
- Use rotisserie or leftover chicken for convenience.
- Keep dressing separate if storing for meal prep.
- Add nuts or seeds for extra crunch.
- Swap chicken with chickpeas or tofu for a vegetarian version.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
