Chicken Quinoa Salad with Summer Vegetables
Chicken Quinoa Salad with Summer Vegetables is a vibrant and nutritious dish that perfectly combines tender chicken, fluffy quinoa, and an array of fresh seasonal vegetables. This refreshing salad is ideal for summer picnics or light meals, offering a delightful burst of flavors that will transport you to sun-soaked gatherings. Enjoy it chilled for the ultimate taste experience that’s both satisfying and healthy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa
- 2 boneless skinless chicken breasts (about 12 oz)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (red, yellow, or orange)
- 1/2 red onion, thinly sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt & pepper to taste
Instructions
- Rinse quinoa under cold water. Combine with 2 cups of water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for about 6 minutes per side until golden brown and cooked through. Let rest before slicing.
- Chop cucumber, cherry tomatoes, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine quinoa, sliced chicken, and chopped vegetables. Drizzle with olive oil and lemon juice; season with salt and pepper. Toss well.
- Chill the salad for at least an hour before serving to enhance flavors.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Customize your salad by adding ingredients like corn or feta cheese. Store leftovers in an airtight container in the fridge for up to three days.