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Quinoa topped with grilled chicken and fresh raspberry dressing makes a great weekday lunch!

Chicken Quinoa Salad

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 35 minutes
  • Cook Time: 12 minutes
  • Total Time: 47 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Cuisine: American

Description

Quinoa topped with grilled chicken, goat cheese and fresh raspberry dressing creates a great option for a packable lunch or a quick dinner!


Scale

Ingredients

For the chicken: 

  • 1 clove garlic, minced
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice, about 1/2 a lemon
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon dried thyme
  • 3 tablespoons olive oil
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon sea salt
  • 16 ounces boneless, skinless chicken breasts

For the dressing:

  •  1/2 cup fresh raspberries
  • 1 tablespoon water
  • 1 tablespoon white wine vinegar
  • pinch of ground pepper
  • 1/2 tablespoon honey
  • 4 tablespoons olive oil

For the salad:  

  •  2 cups cooked quinoa
  •  1/2 cup sliced brussels sprouts
  •  1/2 cup crumbled goat cheese
  •  1/4 cup sliced toasted almonds

Instructions

  1. Preheat grill to 400°F (medium high heat)
  2. Mix garlic, vinegar, lemon zest, lemon juice, pepper, mustard, thyme and olive oil in a small bowl. Place chicken in a small plastic bag and pour olive oil mixture in. Marinate in refrigerator for 30 minutes. Remove chicken from marinade, discarding any excess marinade.  Season with salt and pepper.  
  3. While the chicken is marinating, make the dressing by placing the raspberries and water in a blender; blend until smooth. Add vinegar, pepper and honey. Blend again until all ingredients are incorporated. Add olive oil and blend until smooth.
  4. Grill chicken for 5-6 minutes per side until done. Remove from grill and let cool slightly. Slice into thin strips.
  5. In a medium bowl mix the brussels sprouts with 1 tbsp raspberry dressing. Add quinoa and mix well. Divide among 4 small bowls. Top each with chicken, goat cheese and toasted almonds. Add dressing to taste.

Notes

This salad keeps well for weekday lunches or dinners. I recommend leaving the final dressing and almonds off until ready to serve.