Grilled Balsamic Chicken Salad with Lemon Quinoa

This Grilled Balsamic Chicken Salad with Lemon Quinoa is a simple dish that is loaded with healthy ingredients and lots and lots of beautiful flavors! The Balsamic vinegar adds just the right amount of acidity, sweetness and sourness to the chicken and quinoa. It’s so delicious, you’d want to make this over and over again.

Grilled Balsamic Chicken Salad With Lemon Quinoa

This Grilled Balsamic Chicken Salad with Lemon Quinoa is a simple dish that is loaded with healthy ingredients and lots and lots of beautiful flavors! The Balsamic vinegar adds just the right amount of acidity, sweetness and sourness to the chicken and quinoa. It’s so delicious, you’d want to make this over and over again.

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Course: Appetizer, Salad

Cuisine: American, Asian

Keyword: quinoa, salad recipes

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Servings: 2

Ingredients

Balsamic Chicken

• 2 Chicken Thigh or Breast Fillet
• 3 clove Garlic   chopped coarsely
• 2 tbsp Extra-Virgin Olive Oil finely shopped
• 2 tbsp Balsamic Vinegar
• Salt and Pepper to taste

Lemon-Quinoa Salad

• 1 cup Quinoa
• 2 tbsp Fresh Lemon Juice
• Salt and Pepper to taste

Salad

• 100 gms Romaine Lettuce washed and drained
• 200 gms Cherry Tomatoes cut into halves
• 1/2 medium Red Onion thinly sliced
• 1/4 cup Pitted Kalamata Olives
• 50 gms Feta Cheese

Balsamic Vinaigrette

• 6 tbsp Extra-Virgin Olive Oil
• 2 tbsp Balsamic Vinegar
• 1 clove Garlic finely chopped
• Salt and Pepper   to taste

Instructions

• Marinate the chicken with balsamic vinegar, olive oil, and garlic. Place in the fridge for 20 minutes.
• Meanwhile, cook quinoa according to package instructions. Once quinoa is cooked, cool it down to room temperature.
• For the vinaigrette, place all the ingredients in a blender or food processor. Process until well blended and creamy. Season with salt and pepper.
• Oil the grill pan and preheat over medium heat.
• Season both sides of chicken with salt and pepper, and coat both sides of chicken with olive oil.
• Grill the chicken for 5 minutes per side or until firm to touch.
• Divide the lettuce, cherry tomatoes, olives, onions, feta cheese, and lemon-quinoa among two salad bowls.
• Top with grilled chicken. Serve the dressing on the side and serve immediately.