Chicken Quinoa Power Salad

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Chicken quinoa power salad brings together pan-seared chicken breast, quinoa simmered for 12 minutes then cooled, romaine lettuce, cucumber, and bell pepper in a single bowl built for a complete, balanced meal.

Resting the chicken for three minutes after searing gives the juices time to redistribute inward so every slice stays moist rather than losing liquid at the cut surface. Rinsing the quinoa before cooking removes saponins that leave a bitter residue even after boiling. A dressing of Greek yogurt, lemon juice, and olive oil provides creamy tartness at a low calorie count, and the fermented tang of the yogurt complements the raw vegetables without overpowering them. Bell pepper's natural sweetness adds color and brightness alongside the lean chicken, and the combination of textures - crisp lettuce, tender grain, firm seared meat - makes each forkful more satisfying than its ingredients suggest individually.

Ingredients

servings

IngredientAmountUnit

chicken breast220 gg

quinoa120 gg

romaine lettuce100 gg

cucumber80 gg

bell pepper80 gg

Greek yogurt80 gg

lemon juice1 tbsptbsp

olive oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Rinse 120 g quinoa under cold running water for 1 minute to remove bitter saponins.

Cook in 200 ml water over medium heat for 12 to 15 minutes, drain, and cool.
2

Control

Pat 220g chicken breast dry and flatten the thick part to even the thickness.

Cook in a heated pan over medium-high heat for 5 minutes per side.
3

Prep

Rest the chicken 5 minutes, then shred along the grain or slice 1.5 cm thick.
4

Prep

Wash and dry 100 g romaine and tear bite-size.

Slice 80 g cucumber into 0.7 cm half-moons. Dice 80 g bell pepper into 1 cm cubes.
5

Prep

Combine 80 g Greek yogurt, 1 tbsp lemon juice, and 1 tbsp olive oil in a small bowl and stir until creamy.
6

Prep

Combine romaine, cucumber, bell pepper, and cooled quinoa in a large bowl.

Toss with dressing, then top with the chicken.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Rinsing quinoa before simmering removes its bitter saponin coating to yield a clean, nutty grain flavor.
Finish cue: Combine romaine, cucumber, bell pepper, and cooled quinoa in a large bowl.