Go Back
+ servings
Print Recipe
No ratings yet
SkinnyMS

Seared Chicken and Quinoa Salad

With clean and scrumptious ingredients, this salad is a healthy choice for lunch or dinner.
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: dairy-free, Gluten-Free
Servings: 4 people
Calories: 379kcal
Author: SkinnyMs.

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

Serving: 0.25of recipe | Calories: 379kcal | Carbohydrates: 28g | Protein: 32g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 680mg | Fiber: 4g | Sugar: 7g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10