A lean, high-protein salad of seared chicken breast, quinoa, cucumber, cherry tomatoes, and spinach with a simple lemon-olive oil dressing. Ready in 35 minutes.

Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This chicken quinoa salad is full of fresh spring energy, pairing crisp seasonal vegetables with wholesome quinoa and lean chicken breast. High in protein and low in fat, it is an ideal lunch for anyone who trains or simply wants to eat well.

Ingredients

  • 400 g (14 oz) boneless, skinless chicken breast
  • 1 cup quinoa
  • 1 cucumber, sliced
  • 150 g (5 oz) cherry tomatoes, halved
  • 100 g (3.5 oz) baby spinach
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Bring the quinoa and 2 cups of water to a boil, reduce the heat, and simmer for 15 minutes, until the water is absorbed. Fluff and let cool.
  2. Season the chicken with salt and pepper, then pan-fry in a little olive oil until golden and cooked through. Slice.
  3. In a large bowl, combine the quinoa, cucumber, cherry tomatoes, and spinach.
  4. Top the salad with the sliced chicken, drizzle with olive oil and lemon juice, season once more, and serve.

Tips

  • Cook the quinoa ahead and keep it in the fridge to save time on busy days.
  • Add nuts or avocado for extra flavor and healthy fats.

Nutrition (per serving)

Calories: about 350 kcal | Protein: 35 g | Carbs: 30 g | Fat: 10 g

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