Ingredients
Main Salad Ingredients
- 2 cups chicken stock or broth, or vegetable stock or broth
- 1 cup quinoa, pre-rinsed
- 2 chicken breasts, approximately 1 lb, pounded to even thickness
- Homemade seasoned salt and pepper (see notes)
- 4 cups arugula-baby spinach blend
- 1/2 cup sliced almonds
- 1 lb strawberries, sliced and divided
- 1 cup blueberries
- 1 English cucumber, thinly sliced
- 2 small avocados, sliced or diced
- 1/2 small red onion, thinly sliced
- 4 oz goat cheese, crumbled (preferably honey goat cheese)
Strawberry-Balsamic Vinaigrette
- 1 cup sliced strawberries (from the sliced pound above)
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil
Instructions
- Prepare the Strawberry-Balsamic Vinaigrette: In a food processor, combine the sliced strawberries, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Process until smooth, scraping down the sides as needed. While the processor is running, slowly stream in the extra virgin olive oil until fully incorporated. Transfer the vinaigrette to a mason jar or container with a tight-fitting lid, then refrigerate until ready to use. This can be made 3-4 days ahead.
- Cook the Quinoa: In a small saucepan, combine the quinoa and chicken or vegetable stock. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer until the quinoa is tender and the liquid has been absorbed, about 12-15 minutes. Fluff with a fork, then transfer to a container to cool. Once cooled, cover and refrigerate until chilled, ideally 2-3 days ahead.
- Grill the Chicken: Lightly brush or mist both sides of the chicken breasts with vegetable oil, then season generously with homemade seasoned salt and pepper. Heat a grill pan over high heat, or preheat a gas or charcoal grill to at least 400°F. Place the chicken breasts on the grill, turning down heat slightly to medium-high, and cook without moving until the chicken releases easily and develops char marks, about 5-6 minutes. Keep the grill lid closed if applicable. Flip the chicken and grill until the internal temperature reaches 165°F, another 5-6 minutes. Remove from heat and let rest for at least 10 minutes before slicing or chopping.
- Assemble the Salad: Divide the chilled quinoa evenly among four bowls. Top each with a quarter of the grilled chicken. Distribute the arugula-spinach blend, sliced almonds, remaining strawberries, blueberries, cucumber, avocado, red onion, and crumbled goat cheese among the bowls. Drizzle each salad generously with the chilled Strawberry-Balsamic Vinaigrette and serve immediately.
Notes
- Click here for my homemade seasoned salt recipe.
- Use quinoa labeled “pre-rinsed” to avoid bitterness; Bob’s Red Mill Organic Quinoa is recommended.
- Cooking quinoa a day ahead and chilling it enhances texture and flavor for the salad.
- This salad is excellent for meal prep: keep arugula on top in storage containers to maintain crispness and pack dressing separately to add just before eating.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
