Balsamic Chicken Salad with Lemon Quinoa Recipe

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Genesis Published: November 15, 2020 Modified: June 1, 2021
Balsamic Chicken Salad with Lemon Quinoa Recipe

How To Make Balsamic Chicken Salad with Lemon Quinoa Recipe

Here’s another healthy and delicious balsamic chicken salad recipe tossed with lemon quinoa into an incredibly loaded salad with fresh and tasty veggies.

Preparation: 15 minutes
Cooking: 22 minutes
Total: 37 minutes

Serves:

Ingredients

  • ½ cup dry quinoa
  • 1cupvegetable stockor chicken stock
  • salt to season
  • ½ lemon juice
  • 6chicken thigh boneless, or breast fillets ( trimmed of fat)
  • 1Tbspgarlic or plain, olive oil
  • 2Tbspbalsamic vinegar
  • ½ lemon juice
  • 1tspvegetable stock powder
  • 1 tspgarlic powderor granules or 1 clove garlic (crushed)
  • 6cupscos lettucewashed and shredded
  • 7ozgrape tomatoes halved
  • ½ red onion medium, thinly sliced
  • 3.5ozkalamata olivespitted
  • 1.7ozFeta cheesereduced fat
  • ½ cup continental parsley
  • 2Tbspgarlic olive oil
  • 2tspbalsamic vinegar

Instructions

Lemon Quinoa:

  1. In a small saucepan, combine quinoa, stock, and salt together. Bring to the boil; reduce heat to a gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft.

  2. Remove from heat and set aside while still covered and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly and add the lemon juice.

Chicken:

  1. Add the chicken fillets in a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, stock powder, and garlic powder or granules.

  2. Saute the chicken until nice, crispy, and golden on both sides, and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch strips.

Dressing:

  1. Combine all dressing ingredients in a small bowl/jug, and whisk until mixed through.

Salad:

  1. Combine the lettuce, tomatoes, onion, olives, Feta, and parsley together in a large salad bowl.

  2. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

Nutrition

  • Calories: 1185.83kcal
  • Fat: 51.06g
  • Saturated Fat: 12.10g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 21.30g
  • Polyunsaturated Fat: 13.14g
  • Carbohydrates: 121.22g
  • Fiber: 15.74g
  • Sugar: 3.40g
  • Protein: 60.63g
  • Cholesterol: 196.29mg
  • Sodium: 1372.92mg
  • Calcium: 262.00mg
  • Potassium: 1951.57mg
  • Iron: 14.46mg
  • Vitamin A: 418.57µg
  • Vitamin C: 87.10mg
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