Seared Chicken and Quinoa Salad
With clean and scrumptious ingredients, this salad is a healthy choice for lunch or dinner.
Servings: 4 people
Calories: 379kcal
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
SmartPoints (Freestyle): 10