Grilled Chicken Salad with Quinoa

Ingredients

• Chicken breast 120 g
• Quinoa 60 g
• Mixed greens 2 cups
• Cherry tomatoes 50 g
• Cucumber 50 g
• Olive oil 1 tbsp
• Lemon juice 1 tbsp

Method

1. Prepare the quinoa. If you don't have cooked quinoa ready, rinse 60g of dry quinoa under cold water using a fine mesh sieve. Then, combine the quinoa with 120ml of water in a small pot. Bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Once done, fluff it with a fork and let it cool.
   Tip: Rinsing quinoa removes its natural bitter coating called saponin.
2. Grill the chicken breast. Preheat your grill pan or outdoor grill to medium-high heat. Lightly brush the chicken breast with a little olive oil and season with salt and pepper if desired. Place the chicken on the grill and cook for about 6-7 minutes on each side until the internal temperature reaches 75°C (165°F) and the chicken is no longer pink inside. Remove from the grill and let it rest for 5 minutes before slicing.
   Tip: Letting the chicken rest helps keep it juicy.
3. Prepare the vegetables. Wash the mixed greens thoroughly and spin or pat them dry. Slice the cucumber into thin rounds and halve the cherry tomatoes.
   Tip: Dry greens help the dressing stick better.
4. Make the dressing. In a small bowl, whisk together 1 tablespoon of extra virgin olive oil and 1 tablespoon of freshly squeezed lemon juice until combined.
   Tip: Adjust lemon juice to taste for more tanginess.
5. Assemble the salad. In a large bowl, combine the cooked quinoa, mixed greens, cherry tomatoes, and cucumber. Drizzle the lemon-olive oil dressing over the salad and toss gently to coat everything evenly. Slice the rested grilled chicken breast into strips and place on top of the salad.
   Tip: Toss gently to avoid bruising the greens.

Pro tips

• Cook quinoa in advance and store it in the fridge to save time.
• Use a meat thermometer to check chicken doneness for perfect results.