Grilled Chicken and Quinoa Salad

By Ellie

6 Person

40 Minutes

410 Calories

Ancient grains like amaranth, buckwheat, and millet may not be pantry staples (yet!), but they’re all nutritious and delicious. The recipes in Grain Power introduce new tastes and textures into everyday dishes like this chicken and quinoa salad. This is a perfect weekday night dinner. It's definitely easy and delicious! Try it out!

Ingredients

1/4 cup Shredded, reduced-fat aged cheddar, optional
3/4 cup Broken, unsalted tortillas, gluten-free if required
4 cups Romaine or iceberg lettuce, thinly sliced
3 Skinless, boneless chicken breasts
1/3 cup Minced red onion
1 cup Diced red bell pepper
1 Avocado, diced
2 tbsp. Chopped fresh cilantro
Cayenne pepper
1/4 tsp. Salt
1/4 tsp. Cumin
1 tsp. Honey, or pure maple syrup
1 tbsp. Rice vinegar, or cider vinegar
1/3 cup Freshly squeezed lime juice
1/4 cup Unrefined organic canola oil
1 cup Quinoa
2 cups Water

Method

01

Preheat the barbecue on high. Combine the water and quinoa in a medium saucepan and bring to a boil. Reduce a simmer, cover and cook for 13 minutes. Remove from the heat and let cool completely.
02

Whisk together the oil, lime juice, vinegar, honey, cumin, salt, cayenne, and cilantro. Gently toss the avocado with the dressing and set aside. Place the cooled quinoa, red pepper, red onion and avocado in a medium bowl. Gently toss and set aside.
03

Grill chicken breasts until they reach 170°F on an instant-read thermometer. Remove from grill and set aside for 7 to 10 minutes. Slice into 1/2 inch (1 cm) slices. Place 3/4 to 1 cup (175 to 250 mL) shredded lettuce on each plate and top with the avocado mixture. Top with slices of chicken breast, tortilla pieces and shredded cheddar (if using). Serve immediately.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Thanksgiving Salad Recipes

Grilled Chicken and Quinoa Salad

3.6

( By Ellie )

01 Information

Grade medium
Serving 6 servings
Calorie 410 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

1/4 cup Shredded, reduced-fat aged cheddar, optional

3/4 cup Broken, unsalted tortillas, gluten-free if required

4 cups Romaine or iceberg lettuce, thinly sliced

3 Skinless, boneless chicken breasts

1/3 cup Minced red onion

1 cup Diced red bell pepper

1 Avocado, diced

2 tbsp. Chopped fresh cilantro

Cayenne pepper

1/4 tsp. Salt

1/4 tsp. Cumin

1 tsp. Honey, or pure maple syrup

1 tbsp. Rice vinegar, or cider vinegar

1/3 cup Freshly squeezed lime juice

1/4 cup Unrefined organic canola oil

1 cup Quinoa

2 cups Water

03 Method

Step 1

Preheat the barbecue on high. Combine the water and quinoa in a medium saucepan and bring to a boil. Reduce a simmer, cover and cook for 13 minutes. Remove from the heat and let cool completely.

Step 2

Whisk together the oil, lime juice, vinegar, honey, cumin, salt, cayenne, and cilantro. Gently toss the avocado with the dressing and set aside. Place the cooled quinoa, red pepper, red onion and avocado in a medium bowl. Gently toss and set aside.

Step 3

Grill chicken breasts until they reach 170°F on an instant-read thermometer. Remove from grill and set aside for 7 to 10 minutes. Slice into 1/2 inch (1 cm) slices. Place 3/4 to 1 cup (175 to 250 mL) shredded lettuce on each plate and top with the avocado mixture. Top with slices of chicken breast, tortilla pieces and shredded cheddar (if using). Serve immediately.

04 Author