Harvest Chicken Quinoa Salad
A refreshing and fulfilling salad filled with vibrant colors, grilled chicken, quinoa, and roasted vegetables, perfect for a sunny afternoon.
Ingredients
Salad Base
- 2 cups mixed greens Use baby spinach and arugula for delicate flavor.
- 1 cup cooked quinoa Quinoa is gluten-free and adds a nutty flavor.
- 1 cup grilled chicken breast, diced Grilling adds a smoky flavor.
- 1 cup roasted sweet potatoes, cubed Brings sweetness and is packed with vitamins.
- 1/2 whole avocado, sliced Adds creaminess to the salad.
- 1/4 cup crumbled feta cheese Tangy flavor; goat cheese can be used as an alternative.
- 1/3 cup cooked bacon, chopped Adds crunchy texture.
- 1/2 cup roasted butternut squash, cubed Can be swapped with seasonal veggies.
- 2 tbsp balsamic vinaigrette Tangy yet slightly sweet dressing.
- to taste salt and pepper Essential for seasoning.
Instructions
Preparation
- Gather all your ingredients.
- Rinse 1/2 cup of quinoa under cold water. In a pot, combine with 1 cup of water and a pinch of salt. Bring to a boil and then simmer for 15 minutes. Let sit covered for another 5 minutes and fluff with a fork.
- Preheat oven to 425°F for roasting.
- Dice sweet potatoes and roast them with olive oil, salt, and pepper for about 20 minutes.
- Season raw chicken breast with salt and pepper. Grill over medium-high heat for 6-7 minutes per side until cooked through, then dice.
- Cut butternut squash into cubes. Roast at the same temperature until tender, about 20 minutes.
- Wash and dry mixed greens.
- Slice avocado just before assembly.
Assembly
- In a large bowl, add mixed greens. Layer on quinoa, grilled chicken, roasted sweet potatoes, butternut squash, avocado, bacon, and feta cheese.
- Drizzle with balsamic vinaigrette and season with salt and pepper to taste.
- Gently toss all ingredients to coat the greens in the dressing. Serve immediately for best flavor and texture.
Notes
Use fresh ingredients for the best flavor. Don't overcook the quinoa for a fluffy texture. Let roasted veggies cool slightly before adding to the salad. Pair with crusty bread or light soup if desired.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 10gSugar: 5g
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