Name: Grilled Chicken and Edamame Quinoa Salad with Leafy Greens and Cucumber
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/3 cup Shelled Edamame; 1/4 cup Cooked Quinoa; 2 cups Mixed Leafy Greens; 1/2 cup Sliced Cucumber; 1 tsp Olive Oil; 1 tbsp Fresh Lemon Juice

Nutrition

Per serving

370 calories

Protein: 45g; 48% of calories
Carbs: 20g; 21% of calories
Fat: 13g; 31% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of sea salt and black pepper.
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest before slicing into strips.
Prepare the quinoa according to package instructions and allow it to cool to room temperature.
Steam the shelled edamame for 3-5 minutes until tender and bright green.
In a small jar, whisk together the olive oil and fresh lemon juice to create the dressing.
Place the mixed leafy greens in a large bowl and top with the sliced cucumber, cooked quinoa, and edamame.
Add the grilled chicken strips on top and drizzle the entire salad with the lemon vinaigrette before serving.

Nutrition

Ingredients

Instructions

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