Keep it juicy
Cook the chicken or turkey until just done, then let it rest briefly before slicing so the juices stay in the meat.
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Zesty Chicken Quinoa Salad
A light, refreshing, and protein-packed salad featuring seasoned chicken breast, fluffy quinoa, and a medley of crisp vegetables, all tossed in a zesty lemon dressing. Perfect for a healthy and satisfying meal.
Total time35 min
Calories500 kcal
Protein40g
Serves2
Step by step
Method
- 01
Season the chicken breasts with olive oil, paprika, Italian seasoning, salt, and pepper. Air fry or oven bake at 180°C for 15-20 minutes until fully cooked through.
- 02
In a medium saucepan, bring 240ml of water to a boil. Add rinsed quinoa, reduce heat to low, cover, and cook for 10-15 minutes until water is absorbed. Fluff with a fork and let cool.
- 03
In a small jar, combine lemon juice, extra-virgin olive oil, salt, and pepper for the dressing. Shake well to mix.
- 04
In a large bowl, combine cooked quinoa, chopped cucumber, bell pepper, shallots, and green lentils. Pour the dressing over and mix well.
- 05
Slice the cooked chicken and add to the salad. Garnish with fresh parsley and serve.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Make the grain ahead
Cook the rice, quinoa or couscous in advance and chill it promptly to make assembly faster on a busy day.
Pack it separately
Keep wet and crunchy ingredients apart until serving, then assemble in moments without a soggy lunch.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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