Description
This vibrant salad is packed with lean protein and fresh, seasonal vegetables, making it the perfect satisfying meal for warm weather. It’s designed to be flavorful, textural, and incredibly easy to customize.
Ingredients
- 1 lb boneless, skinless chicken breast, grilled and diced
- 1 cup cooked quinoa, cooled
- 1 can (15 oz) chickpeas, rinsed and drained
- 4 cups mixed greens or chopped romaine
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1 ripe avocado, diced
- 1/4 cup toasted sliced almonds (or other nuts)
- For the Lemon Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
Instructions
- 1. Cook and Cool Proteins: Grill or pan-sear chicken until cooked through (165°F), then dice and cool. Cook quinoa according to package directions and let cool completely. Rinse and pat dry chickpeas.
- 2. Prepare Vegetables: Wash and chop all vegetables (mixed greens, tomatoes, cucumber, bell pepper, red onion) into bite-sized pieces. Dice the avocado just before assembly.
- 3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, pepper, dill, and parsley until well emulsified. Taste and adjust seasonings.
- 4. Assemble the Salad: In a large bowl, combine the cooled chicken, quinoa, chickpeas, mixed greens, tomatoes, cucumber, bell pepper, red onion, and avocado.
- 5. Dress and Serve: Drizzle the vinaigrette over the salad. Toss gently to combine. Sprinkle with toasted almonds just before serving for added crunch.
- Prep Time: 20 mins
- Cook Time: 25 mins