Balsamic Chicken Salad with Lemon Quinoa
Balsamic Chicken Salad with Lemon Quinoa could be just the gluten free recipe you've been looking for. One serving contains 197 calories, 7g of protein, and 12g of fat. For $1.58 per serving, you get a salad that serves 6. 2435 people were glad they tried this recipe. If you have olive oil, balsamic vinegar, juice of lemon, and a few other ingredients on hand, you can make it. It is brought to you by Cafe Delites. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an awesome spoonacular score of 99%. Try Balsamic Chicken Salad with Lemon Quinoa, Balsamic Chicken Berry Quinoa Salad, and Quinoa Chicken Salad with Balsamic Dressing for similar recipes.
Servings: 6
Ingredients:
2 tablespoons balsamic vinegar
2 teaspoons balsamic vinegar
1 cup vegetable or chicken stock (or water mixed with 1 teaspoon vegetable stock powder)
6 cups (200g | 7oz) cos lettuce, washed and shredded
6 boneless chicken thigh or breast fillets , trimmed of fat
1 teaspoon garlic powder/granules or 1 clove garlic , crushed
200 g | 7oz grape tomatoes , halved
Juice of 1/2 a lemon
100 g | 3.5oz pitted kalamata olives
1 tablespoon garlic (or plain) olive oil
2 tablespoons garlic olive oil
1/2 cup continental parsley
1/2 cup dry quinoa
1/2 medium red onion , thinly sliced
50 g | 1.7oz reduced fat Feta cheese
Pinch of salt to season
1 teaspoon vegetable stock powder
Equipment:
sauce pan
frying pan
whisk
bowl
Cooking instruction summary:
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.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.Combine all dressing ingredients in a small bowl/jug, and whisk until mixed through.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.
Step by step:
1. 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.
2. 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.
3. 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.
4. Saute the chicken until nice, crispy and golden on both sides, and cooked through.
5. Remove from heat; allow to cool slightly, and slice into 1-inch strips.
6. Combine all dressing ingredients in a small bowl/jug, and whisk until mixed through.
7. 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.
8. Serve with lemon wedges.
Nutrition Information:
covered percent of daily need
