Grilled Chicken Salad with Mixed Greens, Quinoa and Balsamic Vinaigrette

Ingredients

• Grilled chicken breast 6 oz
• Mixed salad greens 2 cups
• Quinoa (cooked) 1 cup
• Cherry tomatoes 0.5 cup
• Cucumber slices 0.5 cup
• Balsamic vinaigrette 2 tbsp

Method

1. Prepare the quinoa. Rinse 1/3 cup of dry quinoa under cold water to remove bitterness. In a small pot, combine rinsed quinoa with 2/3 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
   Tip: Rinsing quinoa is important to remove its natural coating called saponin, which can taste bitter.
2. Grill the chicken breast. Preheat a grill pan or outdoor grill to medium-high heat. Season the chicken breast lightly with salt and pepper. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let it rest for 5 minutes before slicing.
   Tip: Letting the chicken rest after grilling helps keep it juicy.
3. Prepare the vegetables. While the chicken and quinoa cook, wash and dry the mixed salad greens thoroughly. Slice the cucumber thinly and halve the cherry tomatoes.
   Tip: Drying greens well prevents the salad from becoming soggy.
4. Assemble the salad. In a large bowl or plate, combine the mixed greens, cooked quinoa, cherry tomatoes, and cucumber slices. Slice the rested grilled chicken breast into strips and lay on top of the salad.
   Tip: Arrange ingredients attractively for a colorful presentation.
5. Dress and serve. Drizzle 2 tablespoons of balsamic vinaigrette evenly over the salad. Toss gently if desired or serve with dressing on top. Enjoy immediately for best freshness.
   Tip: Add the dressing just before serving to keep greens crisp.

Pro tips

• Cook quinoa in advance and refrigerate to save time on busy days.
• Use a meat thermometer to ensure perfectly cooked chicken without drying it out.