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    Balsamic Chicken Salad with Lemon Quinoa

    6 servings

    porcje

    -

    całkowity czas
    Zacznij Gotować

    Składniki

    1/2 cup dry quinoa

    1 cup vegetable or chicken stock ((or water mixed with 1 teaspoon vegetable stock powder))

    Pinch of salt to season

    Juice of 1/2 a lemon

    6 boneless chicken thigh or breast fillets (, trimmed of fat)

    1 tablespoon garlic ((or plain) olive oil)

    2 tablespoons balsamic vinegar

    Juice of 1/2 a lemon

    1 teaspoon vegetable stock powder

    1 teaspoon garlic powder/granules or 1 clove garlic (, crushed)

    6 cups (200g | 7oz) cos lettuce, washed and shredded

    200 g | 7oz grape tomatoes (, halved)

    1/2 medium red onion (, thinly sliced)

    100 g | 3.5oz pitted kalamata olives

    50 g | 1.7oz reduced fat Feta cheese

    1/2 cup continental parsley

    2 tablespoons garlic olive oil

    2 teaspoons balsamic vinegar

    Wskazówki

    For Lemon Quinoa:

    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.

    For Chicken:

    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.

    For Dressing:

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

    For Salad:

    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.

    Wartości Odżywcze

    Wielkość Porcji

    -

    Kalorie

    341 kcal

    Tłuszcz Całkowity

    21 g

    Tłuszcz Nasycony

    -

    Tłuszcz Nienasycony

    -

    Tłuszcz Trans

    -

    Cholesterol

    -

    Sód

    -

    Węglowodany Całkowite

    7 g

    Błonnik Pokarmowy

    2 g

    Cukry Całkowite

    -

    Białko

    28 g

    6 servings

    porcje

    -

    całkowity czas
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    Składniki

    1/2 cup dry quinoa

    1 cup vegetable or chicken stock ((or water mixed with 1 teaspoon vegetable stock powder))

    Pinch of salt to season

    Juice of 1/2 a lemon

    6 boneless chicken thigh or breast fillets (, trimmed of fat)

    1 tablespoon garlic ((or plain) olive oil)

    2 tablespoons balsamic vinegar

    Juice of 1/2 a lemon

    1 teaspoon vegetable stock powder

    1 teaspoon garlic powder/granules or 1 clove garlic (, crushed)

    6 cups (200g | 7oz) cos lettuce, washed and shredded

    200 g | 7oz grape tomatoes (, halved)

    1/2 medium red onion (, thinly sliced)

    100 g | 3.5oz pitted kalamata olives

    50 g | 1.7oz reduced fat Feta cheese

    1/2 cup continental parsley

    2 tablespoons garlic olive oil

    2 teaspoons balsamic vinegar

    Wskazówki

    1

    For Lemon Quinoa:

    2

    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.

    3

    For Chicken:

    4

    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.

    5

    For Dressing:

    6

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

    7

    For Salad:

    8

    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.