Pin A vibrant, protein-packed salad featuring juicy chicken, fluffy quinoa, crisp vegetables, and a tangy lemon dressing—perfect for a healthy lunch or light dinner.
This salad quickly became a favorite in my household because of its fresh flavors and satisfying crunch.
Ingredients
- Proteins: 2 large boneless skinless chicken breasts, 1 cup (180 g) uncooked quinoa
- Vegetables: 1 cup (150 g) cherry tomatoes halved, 1 large cucumber diced, 1 red bell pepper diced, 2 cups (60 g) mixed salad greens, 1/2 small red onion thinly sliced, 1/3 cup (30 g) shredded carrots
- Crunchy Toppings: 1/3 cup (45 g) roasted almonds or sunflower seeds roughly chopped, 1/3 cup (30 g) toasted pumpkin seeds
- Dressing: 1/4 cup (60 ml) extra-virgin olive oil, Juice of 1 large lemon (about 3 tbsp), 1 tbsp Dijon mustard, 1 tbsp honey, 1 small garlic clove minced, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
- Optional Garnish: 2 tbsp fresh parsley or cilantro chopped
Instructions
- Step 1:
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups (480 ml) water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat, fluff with a fork, and let cool.
- Step 2:
- While the quinoa cooks, season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat and lightly grease with oil. Cook the chicken for 5 6 minutes per side until golden brown and cooked through. Let rest for 5 minutes, then slice or dice.
- Step 3:
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, salad greens, red onion, and carrots.
- Step 4:
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well blended.
- Step 5:
- Add the sliced chicken to the salad bowl. Pour the dressing over all ingredients and toss gently to combine.
- Step 6:
- Sprinkle with roasted almonds (or sunflower seeds) and pumpkin seeds for crunch. Garnish with fresh parsley or cilantro if desired.
- Step 7:
- Serve immediately, or refrigerate for up to 2 days.
Pin My family loves gathering around the table to enjoy this fresh and crunchy salad, especially on busy weeknights.
Notes
For extra flavor, add crumbled feta or goat cheese. Pair with a crisp Sauvignon Blanc or sparkling water with lemon.
Required Tools
Medium saucepan, grill pan or skillet, large mixing bowl, small bowl or jar (for dressing), chefs knife, cutting board
Allergen Information
Contains Nuts (if using almonds) Mustard. Gluten-free. Double-check packaged ingredients for gluten or allergen traces.
Pin This salad is a perfect balance of texture and flavor that’s sure to impress.
Recipe FAQ
- → How do I cook quinoa perfectly for this dish?
Rinse quinoa thoroughly under cold water to remove bitterness. Simmer in water until absorbed, then fluff with a fork and cool before mixing.
- → Can I use alternative proteins instead of chicken?
Yes, grilled tofu, shrimp, or roasted chickpeas can provide protein while complementing the fresh ingredients.
- → What nuts work best for the crunchy topping?
Roasted almonds, sunflower seeds, or toasted pumpkin seeds add texture and a nutty flavor boost.
- → How long can I store this salad?
The salad keeps well refrigerated for up to two days, but tossing the dressing in just before serving preserves freshness.
- → What dressings complement the flavors here?
A lemon and olive oil base with Dijon mustard and honey creates a bright, tangy dressing that balances the dish well.