Name: Grilled Chicken and Quinoa Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 ounce Grilled Chicken Breast; 1/3 cup Cooked Quinoa; 2 cups Baby Spinach; 1/2 cup sliced Cucumber; 1/2 cup halved Cherry Tomatoes; 1.25 tablespoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Nutrition

Per serving

312 calories

Protein: 14g; 18% of calories
Carbs: 21g; 26% of calories
Fat: 20g; 56% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified to create the vinaigrette.
Season the chicken breast lightly with 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 strips.
In a large salad bowl, combine the fresh baby spinach, cooked quinoa, sliced cucumber, and cherry tomato halves.
Place the sliced grilled chicken on top of the salad mixture.
Drizzle the lemon vinaigrette over the salad and toss gently to ensure all ingredients are lightly coated before serving.

Nutrition

Ingredients

Instructions

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