Grilled Chicken Salad with Quinoa and Mixed Greens
This refreshing grilled chicken salad combines warm, juicy chicken with fluffy quinoa and vibrant mixed greens for a satisfying meal that's perfect for lunch or dinner.
Servings 4 servings
Calories 450kcal
Ingredients
For the Salad
- 1 cup quinoa Cooked according to package directions.
- 2 cups mixed greens Can use spinach, arugula, or spring mix.
- 1 cup cherry tomatoes Halved.
- 1 cup cucumber Sliced.
- 2 cups grilled chicken Sliced and cooked.
- 1/2 cup feta cheese Crumbled, optional.
For the Chicken Marinade
- 1 lemon lemon juice Squeezed.
- 2 tablespoons olive oil
- 2 cloves garlic Minced.
- 1 teaspoon dried oregano
- salt salt To taste.
- pepper pepper To taste.
- 1/2 teaspoon paprika Optional for a spicy kick.
Instructions
Preparation
- Cook quinoa according to package directions or using a rice cooker.
- In a bowl, mix together marinade ingredients: lemon juice, olive oil, minced garlic, dried oregano, salt, pepper, and paprika.
- Add chicken to the marinade and ensure it is well coated. Let it sit for at least 20 minutes, preferably 2 hours.
Cooking
- Preheat grill pan or outdoor grill.
- Place marinated chicken on the grill. Cook for about 5-7 minutes on each side or until no pink remains.
- Remove chicken from grill and let it rest for a few minutes before slicing.
Assembly
- In a large bowl, add mixed greens and top with cooked quinoa.
- Layer on sliced grilled chicken, cherry tomatoes, cucumbers, and feta cheese.
- Drizzle with your favorite vinaigrette and toss gently.
- Serve immediately or portion into meal prep containers for later.
Notes
For added flavor, mix in fresh herbs like mint or basil. If the quinoa absorbs the dressing, add a splash more before serving. Meal prep extra chicken for future meals.
