Description
A delicious and nutritious chicken quinoa salad that is perfect for a light and satisfying meal. Packed with protein, fresh vegetables, and flavorful dressing, this salad is easy to make and great for meal prep.
Ingredients
Scale
For the Salad:
- 1 cup uncooked quinoa, rinsed
- 2 cups water or chicken broth
- 2 cups cooked chicken breast, diced or shredded
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Optional:
- Lemon wedges for serving
Instructions
- Rinse the quinoa: Rinse the quinoa under cold water.
- Cook the quinoa: In a medium saucepan, combine the quinoa and water or chicken broth. Simmer for about 15 minutes until liquid is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
- Prepare the salad: In a large bowl, combine quinoa, chicken, tomatoes, cucumber, bell pepper, onion, feta, and parsley.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, mustard, salt, and pepper.
- Toss and serve: Pour dressing over salad, toss gently to coat. Adjust seasoning. Serve immediately or chill for an hour. Garnish with lemon wedges.
Notes
- For extra crunch, add toasted nuts or seeds.
- This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
