Chicken Quinoa Power Salad
Chicken quinoa power salad combines pan-seared chicken breast with quinoa simmered for 12 minutes and cooled, then layers them over romaine, cucumber, and bell pepper for a balanced one-bowl meal. Resting the chicken for three minutes after cooking redistributes its juices so slicing yields moist pieces rather than a dry surface. Rinsing the quinoa before cooking removes saponins that can leave a bitter coating. A dressing of Greek yogurt, lemon juice, and olive oil delivers creamy tanginess with a low calorie count, and the bell pepper's natural sweetness adds color and flavor alongside the lean chicken.
Adjust Servings
Instructions
- 1
Rinse quinoa, simmer for 12 minutes, then cool.
- 2
Season and pan-sear chicken breast until cooked through.
- 3
Slice cooked chicken into bite-size pieces.
- 4
Chop romaine, cucumber, and bell pepper.
- 5
Mix Greek yogurt, lemon juice, and olive oil for dressing.
- 6
Assemble veggies, quinoa, and chicken, then drizzle dressing.
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