This light salad is a delectable way to welcome quinoa into your menu!
This light salad is a delectable way to welcome quinoa into your menu! Full of vitamin-rich veggies like bold arugula and crunchy bell peppers, this yummy meal offers a host of garden fresh flavors. Colorful veggies team up with tender chicken and nutty quinoa, forming a heart-healthy quinoa salad that’ll have your taste buds singing.
Chicken and quinoa pack a serious protein punch, making this recipe an ultra-satisfying meal on its own. The medley of flavors is tossed in a mouthwatering dressing that calls for 100% clean ingredients like Dijon mustard, raw honey, and extra virgin olive oil, giving the salad a tangy-sweet finish. Savor each crunch and enjoy!
Seared Chicken and Quinoa Salad
Ingredients
Chicken
- 1 tablespoon extra virgin olive oil
- 2 boneless and skinless chicken breasts cut into bite-sized pieces
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Salad
- 2/3 cup quinoa rinsed
- 1/2 teaspoon sea salt
- 4 cups baby arugula
- 1 red bell pepper seeded and chopped
- 1 cucumber diced
- 1/4 cup celery diced
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons honey
- 1 garlic clove minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Chicken
- Heat the oil in a heavy-bottomed skillet over medium-high heat. Add the chicken and cook until well browned. Season with salt and pepper and continue cooking until done. Set aside.
Salad
- Put the quinoa and salt in a medium saucepan with 1 1/3 cup water. Bring to a boil, cover, and reduce heat. Simmer for 15 minutes, until liquid is absorbed. Turn off the heat. Let stand covered for 5 minutes, remove the lid, and allow to cool slightly.
- Put the vegetables in a large bowl, add the quinoa and toss well.
Dressing
- Put all ingredients in a jar with a lid and shake until well combined. Add to the salad, along with the chicken, and toss to coat. Serve the salad warm or chilled.
Nutrition Information
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