Ingredients
Scale
- 1 cup cooked quinoa (substitute with brown rice or bulgur)
- 1 cup grilled chicken breast, sliced (or chickpeas for a vegetarian option)
- 2 cups mixed greens (spinach, arugula, kale)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 avocado, sliced (optional for healthy fats)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil (substitute with avocado oil)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley or cilantro, chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Start by cooking your quinoa according to package instructions. I often prepare a batch on Sunday, and it lasts me all week. It’s one of Mama Lou’s secrets—batch prep to save time without sacrificing quality.
- While the quinoa cooks, grill your chicken breast over medium heat. Season simply with salt, pepper, and a squeeze of lemon. I remember Ouma and I teasing each other about who could get the perfect grill marks. The aroma filled the kitchen and made us both hungry instantly.
- Once the chicken is cooked through (about 6-7 minutes per side), let it rest for a few minutes before slicing it thinly. Resting helps keep it juicy and tender, just like Mama Lou taught me.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently to mix the colors and textures.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to create a bright, tangy dressing. This is where the magic happens—simple ingredients coming together to elevate the salad.
- Add the cooked quinoa and sliced chicken to the salad bowl. Pour the dressing over the top and toss everything together until evenly coated.
- Finish by folding in sliced avocado, fresh herbs, and crumbled feta cheese if using. These add layers of creaminess and bursts of flavor that remind me of the Mediterranean dishes Mama Lou loved.
- Give the salad one last gentle toss and serve immediately, or pack it for lunch on the go.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
