Grilled Chicken Salad with Mixed Greens and Quinoa

Name: Grilled Chicken Salad with Mixed Greens and Quinoa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: American
Ingredients: 5 oz Chicken breast (about 140 grams, boneless and skinless); 2 cups Mixed salad greens (about 85 grams); 0.5 cup Cooked quinoa (about 90 grams, cooked and cooled); 0.5 cup Cherry tomatoes (about 75 grams, halved); 1 tbsp Olive oil (extra virgin preferred); 1 tbsp Lemon juice (freshly squeezed); to taste Salt; to taste Black pepper

440 kcal · 50 g protein · 10 minutes · 1 servings

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Grilled Chicken Salad with Mixed Greens and Quinoa

A healthy and flavorful grilled chicken salad combining tender chicken breast with fresh mixed greens, protein-rich quinoa, and juicy cherry tomatoes, all dressed in a light lemon and olive oil dressing. Perfect for a nutritious lunch or light dinner that’s easy to prepare.

440 kcal 50 g protein 10 minutes

Ingredients

Chicken breast 5 oz
Mixed salad greens 2 cups
Cooked quinoa 0.5 cup
Cherry tomatoes 0.5 cup
Olive oil 1 tbsp
Lemon juice 1 tbsp
Salt to taste
Black pepper to taste

Method

Prepare the chicken breast. Rinse the chicken breast under cold water and pat dry with paper towels. Season both sides of the chicken breast with salt and black pepper to taste.
Tip: Drying the chicken before seasoning helps achieve a better sear when grilling.
Preheat the grill or grill pan. Heat your grill or grill pan over medium-high heat. Allow it to get hot before placing the chicken on it; this usually takes about 5 minutes.
Tip: A hot grill ensures nice grill marks and seals in the juices.
Grill the chicken. Place the chicken breast on the grill. Cook for about 6-7 minutes on one side without moving it to get good grill marks. Flip the chicken and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
Tip: Use a meat thermometer to check doneness if possible. If you don’t have one, cut into the thickest part to ensure it’s no longer pink inside.
Rest the chicken. Remove the chicken from the grill and let it rest on a plate for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
Tip: Cover loosely with foil to keep warm while resting.
Prepare the salad base. In a large bowl, combine the mixed salad greens, cooked quinoa, and halved cherry tomatoes.
Tip: Make sure the quinoa is cooled to avoid wilting the greens.
Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and black pepper until well combined.
Tip: Taste and adjust seasoning as needed.
Assemble the salad. Slice the rested chicken breast into thin strips. Drizzle the dressing over the salad mixture and toss gently to coat. Top the salad with the sliced grilled chicken.
Tip: Toss the salad gently to avoid bruising the greens.

Pro tips

If you don’t have a grill, you can cook the chicken breast in a grill pan or skillet on the stove.
Cook quinoa in advance and store it in the fridge to save time when making this salad.