This Herb-Infused Quinoa Chicken Salad is a fresh, vibrant dish that's perfect for a light lunch or dinner. With a hearty base of quinoa and chicken, it's packed with flavor from fresh herbs and a tangy lemon dressing. It's healthful, easy to make, and sure to become a staple in your recipe repertoire.
Quinoa is the base of our salad, bringing a nutty flavor and fluffy texture. It's a complete protein, making this salad filling and nutritious. Chicken breast provides lean protein. Feel free to use leftover chicken or even rotisserie chicken for convenience.
Cherry tomatoes add sweetness and a touch of acidity, while cucumber contributes crunch and freshness. Red onion, finely chopped, adds a sharp bite without overpowering the other flavors. Parsley and basil are the stars here, infusing the salad with fresh, herbaceous notes.
The olive oil and lemon juice dressing ties everything together with a light, zesty touch. Don't forget the salt and pepper to enhance all those wonderful flavors!
This salad is a complete meal on its own, but you can serve it alongside some crusty bread for added texture. Pair it with a chilled glass of white wine or iced tea for a refreshing lunch. If you're serving it for dinner, consider adding a side of roasted vegetables or a simple soup.
First, you’ll want to cook the quinoa if you haven't already. Follow the package instructions, which usually involve rinsing it to remove any bitterness, then simmering it in water until it's tender and the little tails pop out. Let it cool to room temperature before using it in the salad.
While the quinoa is cooling, prepare the other ingredients. Shred the cooked chicken breast using two forks; it should pull apart easily. Slice the cherry tomatoes in half, dice the cucumber, and finely chop the red onion. Chop the parsley and basil, releasing those beautiful aromas.
In a large bowl, combine the quinoa, chicken, cherry tomatoes, cucumber, red onion, parsley, and basil. Toss them together to ensure an even distribution of colors and flavors.
Next, in a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour this dressing over the salad and gently toss everything until it's well-coated. Taste and adjust the seasoning if needed. Chill in the refrigerator for about 30 minutes before serving if you have the time — it helps the flavors meld together beautifully.
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