Chicken & Quinoa Power Salad
45 min527 kcal each
A meal-prep salad that holds up in the fridge: quinoa, chickpeas, massaged kale and chicken in a lemon-mustard dressing.
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Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless600 g
- Quinoa, uncooked160 g
- Chickpeas, canned, drained and rinsed1 can
- Kale, stems removed150 g
- Cucumber200 g
- Cherry tomatoes200 g
- Feta, crumbled60 g
- Olive oil1½ tbsp
- Lemon juice3 tbsp
- Mustard2 tsp
- Garlic1 clove
- Salt1 tsp
Method
Prep 20 min · cook 25 min- Rinse the quinoa and simmer it in 320 ml of salted water, covered, for 15 minutes. Spread it out to cool.
- Season the chicken and pan-sear it for 5–6 minutes a side, until it reaches 74 °C. Rest, then slice.
- Whisk the oil, lemon juice, mustard and grated garlic.
- Rub the shredded kale with a spoon of the dressing for a minute, until it darkens and softens.
- Toss the quinoa, kale, chickpeas, diced cucumber and halved tomatoes with the rest of the dressing.
- Top with the chicken and feta. It keeps for 4 days, and the kale doesn’t wilt.
Nutrition
per servingCal
527
Protein
46g
Carbs
47g
Fat
18g
Of 5.2g of sugar per serving, 0g is added sugar.
Of 18g of fat per serving, 4.4g is saturated.
