Balsamic Chicken Salad with Lemon Quinoa

Name: Balsamic Chicken Salad with Lemon Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup dry quinoa; 1 cup vegetable or chicken stock ((or water mixed with 1 teaspoon vegetable stock powder)); 1 pinch salt to season; 1/2 medium lemon (juiced); 6 boneless chicken thigh or breast fillets (trimmed of fat); 1 tablespoon garlic olive oil (or plain); 2 tablespoons balsamic vinegar; 1/2 medium lemon (juiced); 1 teaspoon vegetable stock powder; 1 teaspoon garlic powder/granules or 1 clove garlic (crushed); 6 cups cos lettuce, washed and shredded; 7 oz grape tomatoes (halved); 1/2 medium red onion (thinly sliced); 3.5 oz pitted kalamata olives; 1.7 oz reduced fat Feta cheese; 1/2 cup continental parsley; 2 tablespoons garlic olive oil; 2 teaspoons balsamic vinegar

Crisp and juicy pan fried chicken in balsamic, garlic and olive oil, mixed into an incredible loaded salad with Kalamata olives, Feta, Lemon flavoured Quinoa and sweet grape tomatoes.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Balsamic Chicken Salad with Lemon Quinoa

Foto: Cafe Delites

Ingredients

6 servings

1/2 cup dry quinoa
1 cup vegetable or chicken stock ((or water mixed with 1 teaspoon vegetable stock powder))
1 pinch salt to season
1/2 medium lemon (juiced)
6 boneless chicken thigh or breast fillets (trimmed of fat)
1 tablespoon garlic olive oil (or plain)
2 tablespoons balsamic vinegar
1/2 medium lemon (juiced)
1 teaspoon vegetable stock powder
1 teaspoon garlic powder/granules or 1 clove garlic (crushed)
6 cups cos lettuce, washed and shredded
7 oz grape tomatoes (halved)
1/2 medium red onion (thinly sliced)
3.5 oz pitted kalamata olives
1.7 oz reduced fat Feta cheese
1/2 cup continental parsley
2 tablespoons garlic olive oil
2 teaspoons balsamic vinegar

Steps

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

Nutrition Facts (per serving)

Macronutrients

Calories32016% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 9.200

Per Serving Rp 1.533/serving

🏠 Save ~Rp 18.400 compared to buying!

📋 Price Breakdown (17% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
dry quinoa	0.5 cup	-	-
vegetable or chicken stock	1 cup	-	-
pinch salt to season	1	-	-
lemon	0.5 medium	-	-
boneless chicken thigh or breast fillets	6	-	-
garlic olive oil	1 tablespoon	-	-
balsamic vinegar	2 tablespoons	-	-
lemon	0.5 medium	-	-
vegetable stock powder	1 teaspoon	Rp 8.000/100g	Rp 400
garlic powder/granules or 1 clove garlic	1 teaspoon	Rp 8.000/100g	Rp 400
cos lettuce	6 cups	-	-
grape tomatoes	7 oz	Rp 12.000/kg	Rp 8.400
red onion	0.5 medium	-	-
pitted kalamata olives	3.5 oz	-	-
reduced fat Feta cheese	1.7 oz	-	-
continental parsley	0.5 cup	-	-
garlic olive oil	2 tablespoons	-	-
balsamic vinegar	2 teaspoons	-	-