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Chicken and Quinoa Salad

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A healthy and delicious Chicken and Quinoa Salad packed with protein, fiber, and vibrant vegetables, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa, uncooked (185g)
  • 2 cups chicken broth or water (for cooking quinoa)
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 1/2 unit red onion, finely diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional, but highly recommended)
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup toasted slivered almonds or chopped walnuts (for crunch, optional)
For the Lemon-Herb Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Method
 

Cook the Quinoa
  1. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.
  2. In a medium saucepan, combine the rinsed quinoa and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool completely.
Prepare the Vinaigrette
  1. While the quinoa cools, whisk together all the vinaigrette ingredients in a small bowl until well combined.
Assemble the Salad
  1. In a large bowl, combine the cooled quinoa, cooked chicken, cherry tomatoes, cucumber, red onion, parsley, and mint (if using).
  2. Pour the prepared vinaigrette over the salad ingredients. Toss gently to ensure everything is evenly coated.
  3. If using, fold in the crumbled feta cheese and toasted nuts.
Serve and Enjoy
  1. Serve immediately, or chill for at least 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 4g

Notes

Make ahead by cooking the quinoa and chicken in advance to cut down on prep time. For extra flavor, roast your chicken with herbs before shredding.

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