Chicken Quinoa Salad

Elevate your lunchtime routine with this vibrant and protein-packed Chicken Quinoa Salad! This wholesome recipe combines fluffy, nutrient-rich quinoa with tender, perfectly seasoned chicken breast, crisp cucumbers, juicy cherry tomatoes, and aromatic parsley for a medley of fresh flavors and textures. Tossed in a zesty homemade lemon-garlic dressing, this salad is as refreshing as it is satisfying. Ready in just 40 minutes, it’s perfect for meal prep, busy weeknight dinners, or a healthy, gluten-free lunch option. Serve this colorful salad as a light meal on its own or pair it with your favorite crusty bread for a hearty addition.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 pieces Chicken breast
• 2 cups Water
• 2 tablespoons Olive oil
• 3 tablespoons Lemon juice
• 1 unit Garlic clove, minced
• 1 cup Cherry tomatoes, halved
• 1 cup Cucumber, diced
• 0.25 cup Red onion, finely chopped
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Rinse the quinoa under cold water to remove any bitterness.

Step 2

Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until all the water is absorbed. Fluff with a fork and set aside to cool.

Step 3

While the quinoa is cooking, season the chicken breasts with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.

Step 5

Prepare the dressing by whisking together 1 tablespoon of olive oil, lemon juice, minced garlic, the remaining salt (0.5 teaspoons), and black pepper (0.25 teaspoons) in a small bowl.

Step 6

In a large mixing bowl, combine the cooked and cooled quinoa, sliced chicken, cherry tomatoes, cucumber, red onion, and parsley.

Step 7

Pour the dressing over the salad and toss to coat everything evenly.

Step 8

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to 3 days.

Nutrition Facts

Serving size	(1497.4g)

Amount per serving	% Daily Value*
Calories	1292.5

Total Fat 49.7g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 3.8g
Cholesterol 206.4mg	0%
Sodium 4398.5mg	0%
Total Carbohydrate 118.3g	0%
Dietary Fiber 6.4g	0%
Total Sugars 12.2g
Protein 96.9g	0%

Vitamin D 0IU	0%
Calcium 295.9mg	0%
Iron 11.4mg	0%
Potassium 2230.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 29.6%

Carbs: 36.2%