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Chicken And Veggie Grain Salad

Say hello to this vibrant Chicken and Veggie Grain Salad that's bursting with flavor and nutrients! With a delightful mix of quinoa, fresh veggies, and tender chicken, this dish is perfect for a light yet satisfying meal.

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Presented by
Lipton

Under 30 minutes

Chicken And Veggie Grain Salad

Under 30 minutes

Ingredients

for 2 servings

Chicken

  • 8 oz boneless, skinless chicken breast (225 g)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon italian seasoning
  • 1 ½ tablespoons olive oil

Lemon Vinaigrette

  • 2 tablespoons shallot, minced
  • 1 ½ tablespoons champagne vinegar
  • ½ lemon, plus more to taste, juiced
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes

Grain Salad

  • 2 ½ cups spring mix (250 g)
  • ¼ cup red onion (35 g), sliced
  • ⅓ cup cherry tomato (65 g), quartered
  • ¼ cup cucumber (35 g), diced
  • ¼ cup feta cheese (25 g), crumbled
  • 2 tablespoons fresh dill, chopped
  • 3 tablespoons dried cherry, chopped
  • 1 tablespoon dried oregano
  • ⅓ cup pearled couscous (55 g), cooked according to package instructions and cooled

Nutrition Info

  • Calories 721
  • Fat 42g
  • Carbs 43g
  • Fiber 42g
  • Sugar 13g
  • Protein 42g

Estimated values based on one serving size.

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Preparation

  1. Make the chicken: Preheat the oven to 375°F (190°C).
  2. Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
  3. In a small ovenproof skillet, heat the olive oil over medium heat until it shimmers. Add the chicken and cook until golden brown on both sides, about 3 minutes per side.
  4. Transfer the skillet to the oven and cook the chicken for 10–15 minutes, or until the internal temperature reaches 165°F (75°C).
  5. Meanwhile, make the vinaigrette. In a small bowl, combine the minced shallot and champagne vinegar. Let sit for about 5 minutes.
  6. Add the lemon juice, olive oil, salt, black pepper, and red pepper flakes, and whisk together until emulsified.
  7. Assemble the salad: In a large bowl, combine the spring mix, red onion, cherry tomatoes, cucumber, feta cheese, dill, dried cherries, dried oregano, and couscous.
  8. Pour the lemon vinaigrette over the salad and toss until well combined. Season with more salt and lemon juice to taste. Divide the salad between individual bowls.
  9. Slice the chicken, then divide among the salad bowls. Serve immediately.
  10. Enjoy!

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