Description
This salad balances juicy chicken, fluffy quinoa, and crisp spinach with bursts of cherry tomato sweetness and a tangy, garlicky lemon-mustard dressing. Crunchy almonds and creamy feta round out every protein-packed bite.
Ingredients
- 200 g chicken breast
- 100 g quinoa
- 400 g chickpeas
- 100 g baby spinach
- 150 g cherry tomatoes
- 50 g feta cheese
- 30 g sliced almonds
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse the quinoa under cold water, then combine with 200 ml water in a saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork and let cool.
- Season the chicken breast with salt and black pepper. Heat 1 tsp olive oil in a skillet over medium heat and cook the chicken for 6–8 minutes per side until cooked through. Remove from heat, let rest for 5 minutes, then slice thinly.
- Drain and rinse the chickpeas. Halve the cherry tomatoes and crumble the feta cheese.
- In a small bowl whisk together 2 tbsp olive oil, lemon juice, Dijon mustard and minced garlic to make the dressing.
- In a large bowl combine the cooled quinoa, chickpeas, baby spinach, cherry tomatoes, feta, sliced almonds and sliced chicken. Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately or chill in the refrigerator for 10 minutes to allow flavors to meld.
Notes
- You can substitute chicken with grilled tofu or turkey slices for variation.
- For extra protein, add halved boiled eggs or edamame.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Toast the almonds in a dry skillet for 2 minutes to enhance crunch and flavor.