Mexican chicken quinoa salad –If you’re looking for a nutritious and flavorful meal, I’ve got just the thing for you: a delightful Chicken Quinoa Salad! This recipe combines protein-packed chicken with the goodness of quinoa, fresh vegetables, and a tangy dressing. Perfect for lunch or a light dinner, it’s a recipe that is sure to please. Let’s dive right in!
Chicken Quinoa Salad
This salad is not only packed with flavor but also bursting with nutrients. Quinoa is a fantastic grain substitute that’s gluten-free and high in protein. Pair that with chicken and vibrant veggies, and you have a meal that’s both satisfying and wholesome.
Ingredients
- 1 cup quinoa
- 2 cups water or chicken broth
- 2 cups cooked chicken, shredded
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove bitterness, then combine it with water or chicken broth in a medium saucepan.
- Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside to cool.
- In a large mixing bowl, combine the shredded chicken, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- Add the cooled quinoa to the bowl of vegetables and chicken.
- In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create a dressing.
- Pour the dressing over the salad mixture and toss well to combine all the ingredients.
- Finally, sprinkle the crumbled feta cheese on top before serving.
- Enjoy your refreshing Chicken Quinoa Salad cold or at room temperature!
Whether you’re prepping for the week or looking for a quick meal, this Chicken Quinoa Salad is a go-to that you won’t regret making. It’s colorful, protein-rich, and oh-so-delicious—perfect for any occasion!