Balsamic Chicken Salad

I love salads....BUT not just any salad...I love loaded salads, with plenty of veggies or fruits, meat, and yummy dressing. This salad does not disappoint. I found it on CafeDelites Page, and made it for Colten and I. We loved it, and it is one of our favorites...so I am sharing it all with you!

INGREDIENTS

Lemon Quinoa:

  • 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
     

Chicken:

  • 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
     

Salad:

  • 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
     

Dressing:

  • 2 tablespoons garlic olive oil
  • 2 teaspoons balsamic vinegar

INSTRUCTIONS

For Lemon Quinoa:

  1. 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.

For Chicken:

  1. 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.

For Dressing:

  1. Combine all dressing ingredients in a small bowl/jug, and whisk until mixed through.

For Salad:

  1. 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.