Chicken Quinoa Salad
Quinoa topped with grilled chicken, goat cheese and fresh raspberry dressing creates a great option for a packable lunch or a quick dinner!
Servings: 4 servings
Ingredients
For the chicken:
- 1 clove garlic minced
- 1 tablespoon white wine vinegar
- ¼ teaspoon lemon zest
- 1 tablespoon fresh lemon juice about ½ a lemon
- ½ teaspoon cracked black pepper
- ½ teaspoon dijon mustard
- ¼ teaspoon dried thyme
- 3 tablespoons olive oil
- ¼ teaspoon ground pepper
- ¼ teaspoon sea salt
- 16 ounces boneless skinless chicken breasts
For the dressing:
- ½ cup fresh raspberries
- 1 tablespoon water
- 1 tablespoon white wine vinegar
- pinch of ground pepper
- ½ tablespoon honey
- 4 tablespoons olive oil
For the salad:
- 2 cups cooked quinoa
- ½ cup sliced brussels sprouts
- ½ cup crumbled goat cheese
- ¼ cup sliced toasted almonds
Instructions
- Preheat grill to 400°F (medium high heat)
- 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.
- 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.
- Grill chicken for 5-6 minutes per side until done. Remove from grill and let cool slightly. Slice into thin strips.
- In a medium bowl mix the brussels sprouts with 1 tablespoon 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.