Refreshingly Light High-Protein Grilled Chicken and Quinoa Salad
This refreshing High-Protein Grilled Chicken and Quinoa Salad is perfect for warm days, featuring smoky grilled chicken, nutty quinoa, and crunchy fresh vegetables, all tossed in a bright lemon dressing. It's satisfying without being heavy, making it ideal for meal prep or a light dinner.
Ingredients
- 2 large chicken breasts about 1 lb
- 1 cup quinoa rinsed
- 2 cups fresh spinach chopped
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/4 red onion finely chopped
- 1/4 cup feta cheese crumbled (optional)
- 1/4 cup fresh parsley chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high.
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
- Grill chicken for 6-7 minutes on each side until fully cooked.
- While the chicken grills, bring quinoa and 2 cups of water to a boil in a saucepan.
- Once quinoa is cooked, remove from heat and fluff with a fork.
- Chop the grilled chicken into bite-sized pieces.
- In a large bowl, combine the cooked quinoa, chopped spinach, tomatoes, cucumber, onion, feta, and parsley.
- Whisk together lemon juice and olive oil, drizzle over the salad, and gently toss once more.
- Season with salt and pepper to taste, serve chilled or at room temperature.
Notes
For best results, enjoy the salad fresh, but it can be prepared a day ahead. Store the dressing separately to keep everything crisp!