By Amanda Spencer
Preheat the grill to medium-high heat. Brush the chicken breasts with 1 tablespoon of olive oil and season with salt and black pepper on both sides.
Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F). Remove from grill, allow to rest for a few minutes, then slice into thin strips.
While the chicken cooks, rinse the mixed salad greens and place them into a large salad bowl.
Halve the cherry tomatoes and slice the cucumber into thin rounds. Add them to the salad bowl along with the cooked quinoa and crumbled feta cheese.
In a small bowl, whisk together the lemon-tahini dressing ingredients if not pre-mixed: 1 tbsp tahini, juice of 1 lemon, 1 garlic clove minced, 1 tbsp olive oil, and enough water to reach your desired consistency. Season with salt and pepper.
Add the sliced grilled chicken to the salad bowl and toss all ingredients together gently. Drizzle the lemon-tahini dressing over the salad and toss again to combine.
Serve the salad in individual bowls. Enjoy your Grilled Chicken & Quinoa Salad with Lemon-Tahini Dressing!
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This Salad Lunch Dinner recipe is ready in 45 minutes and features Chicken breast, Quinoa, Mixed salad greens and other delicious ingredients. Contains 450 calories total.
Preheat the grill to medium-high heat. Brush the chicken breasts with 1 tablespoon of olive oil and season with salt and black pepper on both sides.
Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F). Remove from grill, allow to rest for a few minutes, then slice into thin strips.
While the chicken cooks, rinse the mixed salad greens and place them into a large salad bowl.
Halve the cherry tomatoes and slice the cucumber into thin rounds. Add them to the salad bowl along with the cooked quinoa and crumbled feta cheese.
In a small bowl, whisk together the lemon-tahini dressing ingredients if not pre-mixed: 1 tbsp tahini, juice of 1 lemon, 1 garlic clove minced, 1 tbsp olive oil, and enough water to reach your desired consistency. Season with salt and pepper.
Add the sliced grilled chicken to the salad bowl and toss all ingredients together gently. Drizzle the lemon-tahini dressing over the salad and toss again to combine.
Serve the salad in individual bowls. Enjoy your Grilled Chicken & Quinoa Salad with Lemon-Tahini Dressing!
Calories per Serving: 450
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