Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 ounces Grilled Chicken Breast; 1/3 cup Cooked Quinoa; 1/2 cup Diced Cucumber; 1/4 cup Diced Red Bell Pepper; 1/4 cup Shredded Carrots; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Nutrition

Per serving

266 calories

Protein: 11g; 17% of calories
Carbs: 21g; 30% of calories
Fat: 16g; 53% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Prepare the quinoa according to package instructions and allow it to cool to room temperature.
Season the chicken breast lightly with salt and pepper, then grill until the internal temperature reaches 165°F.
Slice the grilled chicken into small, bite-sized strips.
In a large mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.
Add the cooled quinoa, sliced chicken, diced cucumber, red bell pepper, and shredded carrots to the bowl.
Toss all ingredients together until the salad is thoroughly combined and evenly coated with the dressing.
Serve immediately or refrigerate for 30 minutes to allow the flavors to develop.

Nutrition

Ingredients

Instructions

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