Name: Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 ounce Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 0.5 cup sliced Cucumber; 0.5 cup Cherry Tomatoes; 1 tablespoon Lemon Juice; 0.5 teaspoon Dijon Mustard

Nutrition

Per serving

317 calories

Protein: 16g; 19% of calories
Carbs: 28g; 34% of calories
Fat: 17g; 47% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of salt and pepper, then grill over medium heat until fully cooked.
Slice the grilled chicken into thin strips or bite-sized pieces.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create the vinaigrette.
Place the fresh baby spinach in a large bowl and toss with half of the prepared vinaigrette.
Add the cooked quinoa, sliced cucumbers, and cherry tomatoes to the spinach base.
Top the salad with the grilled chicken pieces and drizzle with the remaining vinaigrette before serving.

Nutrition

Ingredients

Instructions

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