Balsamic Chicken Salad with Lemon Quinoa

Crisp and juicy pan fried chicken in balsamic, garlic and olive oil, mixed into an incredible loaded salad with Kalamata olives, Feta, Lemon flavoured Quinoa and sweet grape tomatoes.

👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Karina Carrel📖 cafedelites

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

saucepan
pan
skillet
bowl
whisk

📝 Preparation Steps

For Lemon Quinoa:

medium lemon (juiced)1/2

In a small saucepan, combine quinoa, stock and salt together. Bring to the boil; reduce heat to gentle simmer, cover with a lid and cook for ⏱️ 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered and allow to steam. After about ⏱️ 2 minutes, fluff with a fork. Allow to cool slightly and add the lemon juice.

medium lemon (juiced)1/2

For Chicken:

Add the chicken fillets in a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, stock powder and garlic powder/granules. Saute the chicken until nice, crispy and golden on both sides, and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch strips.

balsamic vinegar2 teaspoonsmedium lemon (juiced)1/2

For Dressing:

Combine all dressing ingredients in a small bowl/jug, and whisk until mixed through.

For Salad:

Combine the lettuce, tomatoes, onion, olives, Feta and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

medium lemon (juiced)1/2

Nutrition Facts

calories

320 kcal

fat Content

16 g

serving Size

1 serving

fiber Content

3 g

sugar Content

4 g

sodium Content

691 mg

protein Content

27 g

trans Fat Content

0.02 g

cholesterol Content

112 mg

carbohydrate Content

17 g

saturated Fat Content

3 g

unsaturated Fat Content

12 g

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