High-Protein Grilled Chicken Salad with Quinoa & Citrus Vinaigrette

🥘 Ingredients

• 100g skinless chicken breast
• 40g uncooked quinoa
• 40g mixed greens (spinach, arugula, romaine)
• 40g cucumber, diced
• 30g cherry tomatoes, halved
• 30g red bell pepper, diced
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp lemon zest
• 2 tsp lemon juice
• 1/2 tsp Dijon mustard
• Salt and black pepper to taste
• Cooking spray

👨‍🍳 Instructions

1. 1
   Cook quinoa according to package instructions, then set aside to cool.
2. 2
   Season chicken breast with salt and pepper. Heat a grill pan over medium heat, spray with cooking spray and grill the chicken for 5-6 minutes per side or until no longer pink. Let rest for 3 minutes, then slice thinly.
3. 3
   In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper to make the vinaigrette.
4. 4
   In a large mixing bowl, combine mixed greens, cucumber, cherry tomatoes, red bell pepper, and quinoa. Toss with half the vinaigrette.
5. 5
   Top the salad with sliced chicken breast and sprinkle with fresh parsley.
6. 6
   Drizzle the remaining vinaigrette over the top and serve immediately.

📊 Nutritional Information

• Dietary Fiber: 5g
• Vitamin C: 32mg
• Vitamin A: 1180 IU
• Iron: 2mg
• Calcium: 45mg
• Potassium: 580mg
• Magnesium: 58mg

💡 Cooking Tips

• Marinate the chicken in lemon juice and herbs for 30 minutes before grilling for extra juiciness and flavor.
• If you prefer a vegetarian version, substitute with grilled tofu or chickpeas.
• To save time, cook quinoa in advance and store in the fridge for up to 3 days.
• Slice veggies just before assembling to keep them crisp and refreshing.
• Always check chicken is fully cooked (no pink inside) for food safety.