Summer Salad

By zhanghengshuo

4 Person

30 Minutes

0 Calories

This healthy and refreshing summer salad recipe is packed with whole grains, lean chicken, fresh vegetables, all tossed with a light vinaigrette. It’s an easy and delicious dinner for a hot day! You do actually have to cook to make this whole-grain salad, but it’s cool when it’s ready to eat. I used my food processor to chop the vegetables, which made it all very easy. You can make everything in about 25 minutes, then pop it in the refrigerator until you’re ready to eat. This also makes a great dish for potlucks, picnics, lunch boxes, or BBQs. I hope you enjoy it on your next warm day!

Ingredients

2 cups Fresh baby spinach
1 Yellow bell pepper
4 Roma or campari tomatoes seeds removed
1/2 Red onion
Freshly ground black pepper to taste
1/2 tsp. Kosher salt
1 tsp. Italian seasoning
3 tbsp. Olive oil
3 tbsp. Red wine vinegar
Seasoned salt
2 tsp. Olive oil
2 Boneless, skinless chicken breasts
1/2 cup Quinoa or white rice uncooked
1/2 cup Bulgur uncooked
2 cups Reduced-sodium chicken broth

Method

01

In a small saucepan, bring chicken broth, bulgur, and quinoa/rice to a low boil. Cover and simmer for 20 minutes. Remove lid, fluff with a fork, and allow to cool at least 15 minutes.
02

While the grains cook, drizzle 2 tsp. olive oil over chicken breasts, and sprinkle lightly with seasoned salt. Cook chicken however you like: in a skillet, baked in the oven (or toaster oven), or grilled. I baked mine in the toaster oven at 350 degrees for about 25 minutes. Allow to cool 10-15 minutes, and then dice into bite-sized pieces.
03

While chicken and grains cook, add vinegar, remaining 3 tbsp. olive oil, Italian seasoning, salt, and pepper to a large bowl.
04

Add onion, seeded tomatoes, bell pepper, and spinach to a food processor. Pulse until all ingredients are well chopped. (If you don't have a food processor, dice the vegetables by hand.) Stir the chopped vegetables into the dressing in the large bowl.
05

Stir in cooked and cooled grains and chicken. Serve immediately or store in the refrigerator for up to 24 hours before serving.

Related Tags

Chicken Breast Recipes

Chicken Salad Recipes

Summer Salad

3.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

2 cups Fresh baby spinach

1 Yellow bell pepper

4 Roma or campari tomatoes seeds removed

1/2 Red onion

Freshly ground black pepper to taste

1/2 tsp. Kosher salt

1 tsp. Italian seasoning

3 tbsp. Olive oil

3 tbsp. Red wine vinegar

Seasoned salt

2 tsp. Olive oil

2 Boneless, skinless chicken breasts

1/2 cup Quinoa or white rice uncooked

1/2 cup Bulgur uncooked

2 cups Reduced-sodium chicken broth

03 Method

Step 1

In a small saucepan, bring chicken broth, bulgur, and quinoa/rice to a low boil. Cover and simmer for 20 minutes. Remove lid, fluff with a fork, and allow to cool at least 15 minutes.

Step 2

While the grains cook, drizzle 2 tsp. olive oil over chicken breasts, and sprinkle lightly with seasoned salt. Cook chicken however you like: in a skillet, baked in the oven (or toaster oven), or grilled. I baked mine in the toaster oven at 350 degrees for about 25 minutes. Allow to cool 10-15 minutes, and then dice into bite-sized pieces.

Step 3

While chicken and grains cook, add vinegar, remaining 3 tbsp. olive oil, Italian seasoning, salt, and pepper to a large bowl.

Step 4

Add onion, seeded tomatoes, bell pepper, and spinach to a food processor. Pulse until all ingredients are well chopped. (If you don't have a food processor, dice the vegetables by hand.) Stir the chopped vegetables into the dressing in the large bowl.

Step 5

Stir in cooked and cooled grains and chicken. Serve immediately or store in the refrigerator for up to 24 hours before serving.

04 Author