Zylo AI Logo
recipes

Low Carb Quinoa Salad with Herbed Chicken Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
Salads
★★★★☆
4.6/5
(2542 reviews)
By Zylo Nutritionist Team
Low Carb Quinoa Salad with Herbed Chicken
Zylo Recipes

Description

Imagine a vibrant and satisfying meal that effortlessly combines fresh flavors and wholesome ingredients. This chicken and quinoa salad is a delightful harmony of textures and tastes, perfect for a light lunch or a nourishing dinner. Tender, juicy chicken breast, infused with savory notes, rests upon a bed of fluffy quinoa, creating a base that is both hearty and healthy.

The magic begins with the chicken, generously coated in a marinade that enhances its natural flavors. Allowing the chicken to soak in these seasonings ensures that each bite is packed with a delicious savory taste. The result is incredibly moist and flavorful chicken, whether grilled, baked, or pan-seared to golden perfection.

Complementing the chicken is a bed of perfectly cooked quinoa. This ancient grain provides a nutty and slightly earthy counterpoint to the richness of the chicken. Its light and airy texture creates a wonderful contrast, making each mouthful a pleasure.

But the true brilliance of this salad lies in its vibrant mix-ins. Crisp cucumbers, juicy tomatoes, and perhaps the slight bite of red onion add layers of freshness and crunch. A scattering of crumbled cheese introduces a creamy tang, while toasted nuts provide a satisfying textural element.

Feel free to experiment with your favorite additions – bell peppers, avocado, or even a sprinkle of dried cranberries can elevate this salad to new heights. To bring all of these elements together, a light and tangy vinaigrette is essential. A simple blend of olive oil, lemon juice, and herbs creates a bright and flavorful dressing that coats every ingredient, ensuring that each bite is perfectly balanced.

The acidity of the vinaigrette cuts through the richness of the chicken and cheese, while the herbs add an aromatic dimension that ties everything together. This chicken and quinoa salad is not only delicious but also incredibly versatile. Prepare the components ahead of time for easy assembly on busy weeknights.

The quinoa can be cooked and stored in the refrigerator, while the chicken can be marinated and cooked in advance. This makes it the perfect meal for those who want to enjoy a healthy and flavorful dinner without spending hours in the kitchen. It’s a wonderful way to enjoy a balanced meal that is both satisfying and good for you, while providing a colorful array of nutrients.

Preparation Time

Prep Time
35 min
Cook Time
12 min
Total Time
47 min

Nutrition Information

Per 1 servings serving
C
Calories
420 Kcal
C
Carbs
25 g
Fi
Fiber
5 g
Sugar
3 g
P
Protein
38 g
C
Fats
18 g
Saturated Fats 3 g
Unsaturated Fats 12 g
Cholestrol 95 mg
Sodium 150 mg
Potassium 450 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

GET IT ON

Google Play

Download on the

App Store

Ingredients

    1.
    Chicken Breast
    Chicken Breast
    2-½ pound
    2.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    ¼ cup
    3.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    2 tsp
    4.
    Rosemary, Fresh
    Rosemary, Fresh
    ⅓ cup
    5.
    Thyme, Fresh
    Thyme, Fresh
    ⅓ cup, chopped
    6.
    Dill Weed, Fresh
    Dill Weed, Fresh
    ⅓ cup, whole pieces
    7.
    Organic Sprouted Tricolor Quinoa by Trader Joe's
    Organic Sprouted Tricolor Quinoa by Trader Joe's
    ⅔ cup dry
    8.
    Water
    Water
    1-⅓ cup
    9.
    Garlic
    Garlic
    1 clove
    10.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    ¼ cup
    11.
    White Wine Vinegar by Alessi
    White Wine Vinegar by Alessi
    ¼ cup
    12.
    Apple Cider Vinegar
    Apple Cider Vinegar
    1 teaspoon
    13.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    2 tsp
    14.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    15.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    1 large - 3" diameter x 3 3/4"
    16.
    Lettuce
    Lettuce
    6 cup
    17.
    English Cucumber by Generic
    English Cucumber by Generic
    14 ounce
    18.
    Asparagus
    Asparagus
    15 small - spear - 5" long or less
    19.
    Avocado Oil
    Avocado Oil
    ½ teaspoon

Instructions

    1.
    Marinate the chicken breasts by splitting the chicken breasts in half horizontally to create two flat pieces, essentially halving the chicken breast as they are usually fairly thick. Add in bc cup olive oil, 2 teaspoons of salt, all the herbs (chopped) with the chicken breasts in a Ziploc bag. Close the bag and massage the bag very well to incorporate everything and speed up the marination process. Refrigerate until ready to grill.
    2.
    In the meantime, cook the quinoa. Place the quinoa in a small saucepan and toast on medium-high heat until it smells nutty, about 3 minutes.
    3.
    Add in 1 ba cup of water and bring the water to a boil and then turn it down to a simmer. Cover with a lid and allow to simmer for 10-12 minutes until all the water has evaporated. Turn off the heat and allow them to sit for 5 minutes covered.
    4.
    Spread the cooked quinoa onto a sheet tray and place in the fridge to cool completely.
    5.
    Prepare the salad dressing by grating a clove of garlic into a bc cup of olive oil, a bc cup of white wine vinegar, and 1 teaspoon of apple cider vinegar. Add 1 teaspoon of kosher salt and bc teaspoon of black pepper. When the quinoa is cooled, julienne the bell pepper and then cut the juliennes in half add them to the quinoa. Cut the lettuce into smaller bite-sized pieces and add them in. Slice the cucumber into 4 pieces by cutting it in half once and then again the long way. Then cut those the other directions to create bite-sized pieces.
    6.
    Cut the asparagus into 1 bd pieces. Heat a small saute pan over medium-high heat and then add the avocado oil. Toss the asparagus in the pan for up to 1 minute. Then turn off the heat and allow them to sit in the pan until some of the rawness cooks off. Add this into the quinoa mixture as well.
    7.
    When the chicken is done marinating, preheat a grill until it reaches at least 350 F.
    8.
    Add the chicken to the grill and cook on the first side until very nice grill marks develop. This will take several minutes depending on your grill. Flip the breasts and cook on the other side for a few minutes. Flip them again and finish cooking them on this side. Cook until the chicken is cooked through and has reached 165 F internal temperature.
    9.
    Toss the salad together with the dressing and serve with sliced grilled chicken.