In case you can’t tell, I am super into creating fun, healthy salads. Especially, this time of year when the weather is getting warmer and bikini season is upon us. I like to make a big batch at the beginning of the week to have on hand for quick, healthy meals. This flavor loaded chicken, quinoa and pesto salad is one of my all-time favorite make-ahead meals. A hearty, healthy salad that is ideal for a satisfying lunch or a light dinner. It has everything you need in one bowl: chicken breasts cubes, quinoa, veggies, and pesto. It is entirely satisfying, protein-packed and nutrient-rich. Enjoy!
Chicken, Quinoa And Chopped Veggie Salad with a Pesto Vinaigrette
Author: Three Hungry Boys
Serves: 6 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- salt and pepper
- 1 English cucumber, peeled, seeded and chopped into a ½ inch dice
- 1 heart of romaine, trimmed and roughly chopped
- 4 radishes, thinly sliced
- ½ cup quinoa
- 1-pint cherry tomatoes, quartered
- 1 avocado
- Dressing
- ½ cup basil
- 3 tablespoons pine nuts
- 2 tablespoons lemon juice
- ½ cup olive oil
- ¼ teaspoon salt
- fresh ground pepper
Instructions
- Wash quinoa well and cook according to package directions. Set aside and let cool.
- Pre-heat oven to 400 degrees. Season the chicken on both sides with salt and pepper. Heat 1 tablespoon oil in a large frying pan. Sear the chicken until crisp and golden, about 2 minutes per side. Place pan in hot oven and roast until cooked through, about 8-10 minutes. Remove and let cool.
- Meanwhile, make the dressing. Place basil, pine nuts, lemon juice, salt, and pepper in a food processor and run until coarsely chopped. Scrape down the sides and slowly add olive oil in a steady stream until smooth. Transfer to clean bowl or jar.
- Layer the lettuce, quinoa, cucumbers, tomatoes, radishes in a large glass bowl.
- Chop the chicken into ½ inch piece and sprinkle on top.
- When ready to serve, pour dressing over salad, toss well and serve with avocado on top.
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