Balsamic Chicken Salad with Lemon Quinoa

5 from 2 votes

Balsamic Chicken Salad with Lemon Quinoa

Crisp and juicy pan fried chicken in balsamic, garlic and olive oil, mixed into an incredible loaded salad with Kalamata olives, Feta, Lemon flavoured Quinoa and sweet grape tomatoes.

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Salad

Cuisine: Worldwide

Keyword: Balsamic chicken, Balsamic Chicken Salad with Lemon Quinoa, Quinoa

Servings:

Author: Karina Carrel

Ingredients

Lemon Quinoa:

1/2 cup dry quinoa
1 cup vegetable or chicken stock (or water mixed with 1 teaspoon vegetable stock powder)
1 pinch salt to season
1/2 medium lemon juiced

Chicken:

6 boneless chicken thigh or breast fillets trimmed of fat
1 tablespoon garlic olive oil or plain
2 tablespoons balsamic vinegar
1/2 medium lemon juiced
1 teaspoon vegetable stock powder
1 teaspoon garlic powder/granules or 1 clove garlic crushed

Salad:

6 cups cos lettuce, washed and shredded
7 oz grape tomatoes halved
1/2 medium red onion thinly sliced
3.5 oz pitted kalamata olives
1.7 oz reduced fat Feta cheese
1/2 cup continental parsley

Dressing:

2 tablespoons garlic olive oil
2 teaspoons balsamic vinegar

US - Metric

Instructions

For Lemon Quinoa:

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

For Chicken:

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

For Dressing:

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

For Salad:

Combine the lettuce, tomatoes, onion, olives, Feta and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

Nutrition