Name: Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 ounces Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Fresh Baby Spinach; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 0.25 cup Sliced Cucumber; 5 Cherry Tomatoes; 0.5 teaspoon Dijon Mustard

Nutrition

Per serving

325 calories

Protein: 25g; 30% of calories
Carbs: 28g; 33% of calories
Fat: 13g; 36% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.
Allow the chicken to rest for 5 minutes before slicing it into thin, bite-sized strips.
In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, sliced cucumber, and halved cherry tomatoes.
Prepare the dressing by whisking together the extra virgin olive oil, fresh lemon juice, and Dijon mustard in a small bowl until emulsified.
Add the sliced chicken to the salad bowl and drizzle the lemon vinaigrette over the top.
Toss everything gently to ensure the leaves are coated and the flavors are well-distributed, then serve immediately.

Nutrition

Ingredients

Instructions

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