Light Grilled Chicken Salad with Quinoa & Citrus Vinaigrette

🥘 Ingredients

• 100g skinless chicken breast
• 30g dry quinoa
• 50g cherry tomatoes, halved
• 40g cucumber, sliced
• 30g mixed salad greens (spinach, arugula, lettuce)
• 10g red onion, thinly sliced
• 1 tsp olive oil
• 1 small orange (for juice and zest)
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Cook the quinoa according to package instructions, then set aside to cool.
2. 2
   Preheat a grill pan or skillet over medium-high heat. Season the chicken breast with salt and pepper, then brush lightly with olive oil.
3. 3
   Grill the chicken for 4-5 minutes per side until cooked through. Let it rest for 2 minutes, then slice thinly.
4. 4
   In a small bowl, whisk together juice and zest of the orange, Dijon mustard, honey, and a pinch of salt and pepper to create the vinaigrette.
5. 5
   In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and cooled quinoa.
6. 6
   Toss the salad ingredients with half the vinaigrette.
7. 7
   Top the salad with grilled chicken slices and drizzle remaining vinaigrette over the top.
8. 8
   Garnish with fresh parsley and serve immediately.

📊 Nutritional Information

• Fiber: 5g
• Calcium: 50mg
• Iron: 1mg
• Vitamin C: 45mg
• Vitamin A: 850 IU
• Potassium: 600mg
• Magnesium: 35mg

💡 Cooking Tips

• Allow quinoa to cool completely for best salad texture.
• Resting the grilled chicken helps keep it juicy and easier to slice.
• For extra flavor, marinate chicken in lemon juice for 10 minutes before grilling.
• Taste the vinaigrette before mixing; adjust honey or mustard to suit your palette.
• Always check chicken for doneness to ensure it's fully cooked.