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bowl is topped with grilled chicken, sautéed onions and mushrooms and a zesty herb dressing.

Mediterranean Quinoa Chicken Salad


  • Author: Kristina LaRue
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 bowls 1x

Description

The perfect summer salad has grilled ingredients served warm served with fresh raw veggies. This Mediterranean Quinoa Chicken Salad bowl is topped with grilled chicken, sautéed onions, mushrooms and a zesty herb dressing.


Scale

Ingredients

For salad

  • 8 ounces fully cooked chicken breast
  • 1 teaspoon olive oil
  • 1/2 red onion, thinly sliced
  • 1/2 cup mushrooms, thinly sliced
  • 1/2 cup cooked quinoa
  • 1/2 red bell pepper, diced
  • 1/2 cup diced English cucumbers
  • 1/2 cup cooked chickpeas
  • 1/4 cup walnuts
  • 2 cups spinach
  • 2 cups arugula

For dressing

  • 1 teaspoon minced herbs (thyme, rosemary, basil, oregano)
  • 1 lemon, juiced
  • 1 teaspoon honey
  • 2 teaspoons olive oil
  • 2 teaspoons water
  • salt and pepper to taste

Instructions

  1. In skillet, heat olive oil over medium high and sauté onions and mushrooms until fully cooked and translucent.
  2. In a mason jar or bowl, prepare dressing by mixing all ingredients together. If using a mason jar, cap it and shake to mix salad dressing.
  3. Toss salad greens with dressing and distribute among two bowls. Layer warm chicken, mushrooms, onions, quinoa, bell pepper, cucumber, chickpeas and walnuts on greens.

Notes

Nutrition information includes salad dressing.

  • Category: Lunch
  • Method: Salad
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 663
  • Sugar: 11g
  • Sodium: 537mg
  • Fat: 35g
  • Saturated Fat: 3g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 12g
  • Protein: 39g
  • Cholesterol: 55mg

Keywords: Mediterranean Quinoa Chicken Salad