Mediterranean Chicken Quinoa Salad

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There are no rules, just what you like...

 

I make this salad a lot and always change around its ingredients according to seasonality and at times even mood. You really do not have to stick to the ingredients in this salad. This is one salad that is open to your preference and also open for variations. I have chosen a Mediterranean palate here, and so used ingredients such as sun-dried tomatoes, olives, chickpeas, spinach… you can add or remove any of these ingredients and go for what you have, prefer or feel like on the day. Artichokes for example and palm hearts work really well too. So do all kinds of beans, and of course avocados, which I love adding to literally everything. In spring use green broad beans, peas and even green almonds… there really is no limit…

 

The chicken here will taste amazing and the dressing is one that suits all types of grainy salads…

A pleasure to have anytime, give it a try 🙂

Ingredients

For the grilled chicken

  • 2 chicken breasts
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • 1 tbsp honey
  • 2 tbsp white balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp oregano
  • Fresh basil leaves
  • Salt & Black pepper to taste

For The Quinoa Salad

  • 1 cup cooked Quinoa
  • 1 cup baby spinach leaves, washed and drained
  • 1 cup sun-dried tomatoes, chopped
  • 1/4 cup black olives, pitted
  • 2 DS Labneh Balls, Crumbled
  • 1/2 cup cooked chickpeas
  • 1/4 cup sunflower seeds
  • 1/4 cup toasted pine nuts

For The Dressing

  • 2 tbsp olive oil
  • juice of 1 lemon
  • 1 small clove garlic, crushed
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • Black pepper to taste

Mix all the marinade ingredients together and marinate the chicken breasts for 30 minutes – 2 hours.

 

Once finished marinating,

Heat 1 tbsp olive oil in an oven-proof skillet and grill the chicken breasts to brown on both sides.

Transfer the skillet to the oven and grill until the chicken is cooked through.

Remove from the oven and rest the chicken for 5 minutes then slice.

While the chicken is grilling, cook the quinoa.

While the Quinoa is cooking mixing all salad ingredients together except for the spinach.

 

Prepare the dressing by mixing all the ingredients together until emulsified.

Place half the dressing over the mixed ingredients and the rest over the spinach.

Plate the spinach at the bottom, top with the rest of the ingredients and top all with the sliced chicken.

Sprinkle the seeds and nuts on top and serve cold.

 

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