Balsamic Chicken Salad with Lemon Quinoa

• Gluten free

• Meat

  • 6 Chicken thigh or breast, boneless fillets

• Produce

  • 1/2 cup Continental parsley
  • 6 cups Cos lettuce
  • 1 tbsp Garlic
  • 1 tsp Garlic powder/granules or 1 clove garlic
  • 398 1/2 g Grape tomatoes
  • 1 Lemon, Juice of
  • 1/2 Red onion, medium

• Canned Goods

  • 1 cup Vegetable or chicken stock
  • 1 tsp Vegetable stock, Powder

• Condiments

  • 2 2/3 tbsp Balsamic vinegar
  • 199 1/4 g Kalamata olives, pitted

• Pasta & Grains

  • 1/2 cup Quinoa, dry

• Baking & Spices

  • 1 Pinch Salt to season

• Oils & Vinegars

  • 2 tbsp Garlic olive oil

• Dairy

  • 98 1/4 g Feta cheese, reduced-fat

Found on cafedelites.com

Description

Ingredients

• ½ cup dry quinoa
• 1 cup vegetable or chicken stock (or water mixed with 1 teaspoon vegetable stock powder)
• Pinch of salt to season
• Juice of ½ a lemon
• 6 boneless chicken thigh or breast fillets, trimmed of fat
• 1 tablespoon garlic (or plain) olive oil
• 2 tablespoons balsamic vinegar
• Juice of ½ a lemon
• 1 teaspoon vegetable stock powder
• 1 teaspoon garlic powder/granules or 1 clove garlic, crushed
• 6 cups (200g | 7oz) cos lettuce, washed and shredded
• 200g | 7oz grape tomatoes, halved
• ½ medium red onion, thinly sliced
• 100g | 3.5oz pitted kalamata olives
• 50g | 1.7oz reduced fat Feta cheese
• ½ cup continental parsley
• 2 tablespoons garlic olive oil
• 2 teaspoons balsamic vinegar

Directions

• In a small saucepan, combine quinoa, stock and salt together. Bring to the boil; reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly and add the lemon juice.
• Add the chicken fillets in a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, stock powder and garlic powder/granules. Saute the chicken until nice, crispy and golden on both sides, and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch strips.
• Combine all dressing ingredients in a small bowl/jug, and whisk until mixed through.
• Combine the lettuce, tomatoes, onion, olives, Feta and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

Nutrition