Grilled Chicken Quinoa Salad
This salad is one of our favorites. It is bright, fruity, and packed with all kinds of healthy stuff. The really good news is that it tastes delish and both of my boys will eat it without picking out all the veggies. You can skip the chicken and serve it as a side or even opt for steak. As it is gluten free, it also makes a good company dish when you’re not sure about allergies. I always make extra and hope there will be leftovers for my lunch.
Grilled Chicken Quinoa Salad
Ingredients
- 1 package boneless skinless chicken breasts
- 1 cup cooked quinoa (I liked the tri-colored kind because it’s pretty)
- 1 red bell pepper diced small
- ½ mango diced small
- ½ fresh pineapple diced small
- ½ cup toasted sliced almonds (toast in a dry pan until you can smell them)
- ½ cup unsweetened dried coconut
- 1 cup frozen edamame shelled
- Zest and juice of 1 lime
- Salt and pepper to taste
- ½ tsp chipotle seasoning (if you like it spicy…)
- 1-2 cups orange juice
- 1 T minced garlic
- 1 T dried cumin
- 1 T dried oregano
- Zest and juice of 1 lime (reserve juice for serving)
Instructions
- Combine the chicken, orange juice, garlic, cumin, oregano, and zest of 1 lime for the marinade in a freezer bag and let it sit in the fridge for ½- 1 hr
- Grill the chicken. Cut into small pieces and squeeze lime juice over the cooked chicken
- Cook the quinoa and let cool in the fridge
- Chop all the veggies and fruit and mix together the rest of the ingredients into a big bowl
- Add the quinoa when cooled and grilled chicken
- Done.. all the food groups!!!
PS: This marinade is my go to. Use it for skirt steak, chicken… So good!
