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Balsamic Chicken Salad with Lemon Quinoa

A bright, satisfying salad of balsamic-sautéed chicken served over lemony quinoa and crisp greens.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1/2 cup dry quinoa
  • 1 cup vegetable or chicken stock or water mixed with 1 teaspoon vegetable stock powder
  • 1 pinch salt to season
  • 1/2 medium lemon juiced (for quinoa)
  • 6 boneless chicken thigh or breast fillets trimmed of fat
  • 1 tablespoon garlic olive oil or plain olive oil (for cooking chicken)
  • 2 tablespoons balsamic vinegar for cooking chicken
  • 1/2 medium lemon juiced (for cooking chicken)
  • 1 teaspoon vegetable stock powder for cooking chicken
  • 1 teaspoon garlic powder or granules or 1 clove garlic, crushed (for cooking chicken)
  • 6 cups cos (romaine) lettuce washed and shredded
  • 7 oz grape tomatoes halved
  • 1/2 medium red onion thinly sliced
  • 3.5 oz pitted kalamata olives
  • 1.7 oz reduced fat feta cheese
  • 1/2 cup continental parsley
  • 2 tablespoons garlic olive oil for dressing
  • 2 teaspoons balsamic vinegar for dressing

Instructions

  • Place the quinoa, stock and a pinch of salt in a small saucepan and bring to a boil.
  • Reduce heat to a gentle simmer, cover, and cook for 15 minutes or until the liquid is absorbed and quinoa is tender.
  • Remove from heat, keep covered for about 2 minutes, then fluff with a fork and stir in 1/2 lemon juice; set aside to cool slightly.
  • Heat 1 tablespoon oil in a large skillet or nonstick pan over medium-high heat.
  • Add the chicken fillets, balsamic vinegar, 1/2 lemon juice, 1 teaspoon stock powder and garlic powder (or crushed garlic) and sauté until golden and cooked through, turning so both sides are browned.
  • Remove chicken from the pan, let it rest briefly, then slice into 1-inch strips.
  • Whisk together 2 tablespoons garlic olive oil and 2 teaspoons balsamic vinegar in a small bowl to make the dressing.
  • In a large salad bowl, combine the shredded lettuce, halved grape tomatoes, sliced red onion, kalamata olives, feta and parsley.
  • Top the salad with the sliced chicken and the cooked lemon quinoa, drizzle with the dressing, toss gently to combine, and serve with lemon wedges if desired.

Equipment

  • Saucepan
  • large skillet or nonstick pan
  • Large Salad Bowl
  • small bowl or jug
  • Knife
  • Cutting Board
  • Fork

Notes

  • Use water plus stock powder if you don’t have liquid stock.
  • Allow quinoa to steam briefly after cooking for fluffier grains.
  • Cook chicken until internal juices run clear and no pink remains.
  • Crushed fresh garlic may be used instead of garlic powder for more flavor.