Name: Grilled Chicken Breast Salad with Crunchy Greens, Quinoa, and Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 ounces Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Mixed Greens; 0.5 cup Red Bell Pepper, chopped; 2 tablespoons Red Onion, sliced; 1 tablespoon Pumpkin Seeds; 2 teaspoons Olive Oil; 1 tablespoon Orange Juice; 1 tablespoon Apple Cider Vinegar

Nutrition

Per serving

486 calories

Protein: 46g; 38% of calories
Carbs: 31g; 26% of calories
Fat: 19g; 36% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with salt and pepper.
Grill the chicken over medium-high heat until cooked through, then let it rest for five minutes before slicing into strips.
Cook the quinoa according to package instructions if not already prepared, and set aside to cool slightly.
Whisk together the olive oil, orange juice, and apple cider vinegar in a small bowl to create the citrus vinaigrette.
In a large salad bowl, combine the mixed greens, chopped bell peppers, and sliced red onion.
Add the cooked quinoa to the greens and drizzle with the prepared citrus vinaigrette, tossing gently to coat.
Top the salad with the sliced grilled chicken and toasted pumpkin seeds before serving.

Nutrition

Ingredients

Instructions

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